Parmesan Steamed Egg Custard

This Parmesan Steamed Egg Custard makes a quick and easy Sunday brunch.

4 eggs
1 cup vegetable broth, or if you’re feeling ambitious, Parmesan pea broth
¼ cup freshly grated Parmesan cheese
2 spears of asparagus, thinly sliced diagonally
2-3 tablespoons English peas (from about 8-10 pea pods)
½ teaspoon salt, plus another pinch
Pinch pepper
For serving:
1 green onion, cut into thin strips
Optional: 1 strip of shaved asparagus, cut into thin strips
Optional: 1 teaspoon sesame oil

View the full recipe at Snixy Kitchen →