In a small bowl, beat 2 eggs with ½ teaspoon cold water, salt and white pepper to taste, set aside. In a heavy skillet, heat 1 teaspoon each of oil and butter combination and pour in egg mixture. Lift sides with fork to allow eggs to run under mixture as it sets up. As it does, add 1 to 2 tablespoon grated cheese of your choice and 3 to 4 spears of asparagus. Gently fold eggs in half. Remove from skillet and let set a few minutes before serving. Top with Suan's® Scotch Bonnet Pepper Jelly.
Note: Asparagus should be blanched. Wash spears, break off tough ends, and add to a shallow skillet with just enough water to cover them. Quickly bring water to boil and remove from heat as soon a color turns to bright green – DO NOT OVER COOK. Immediately remove spears from hot water.
- Bacon with Suan's® onion preserves
- Roasted peppers with Suan's® pepper relish
- Sundried tomatoes with Suan's® sweet tomato jam
- Mixed veggies and smoked Gouda with Suan's® pepper jelly