4-6 (see hints below)
6- 8 baby potatoes
1 small onion, peeled and thinly chopped
2-3 Tbs olive oil
8 spears asparagus (see procedure)
10 large eggs
1/4 cup milk
1/2 tsp dried tarragon
black pepper to taste
3 -4 ounces crumbled goat cheese
The potatoes need to be parboiled so go ahead and get those going in a pot on the stovetop, in just enough water to cover.
Once the potatoes have been going along for about 5 minutes, preheat the oven to 400 degrees and cut the lower, tougher 2-3 inches off of 8 spears of asparagus and then cut the spears thinly crosswise on a bias.
Once you can easily insert a knife into the center of the potatoes, cool them down, drain them and then slice them into 1/2-inch thick coins.
Add a good splash of olive oil to the pan on medium high heat and add one small thinly chopped onion and the sliced potatoes and cook that along to soften the onion and crisp the potatoes up a bit.
While you're keeping your eye on that, crack 10 large eggs into a mixing bowl and add a little splash of milk, a sprinkling of dried tarragon and a crack of black pepper and whisk it up.
Once the onion has softened up, add the sliced asparagus and cook that along for a couple of minutes.
Then add another splash of olive oil and add the beaten eggs.
Turn the heat down a little bit and let that cook along for 2 -3 minutes and then sprinkle on 4-ounces of crumbled goat cheese and place it into the 400 degree oven to finish cooking through.
It'll take 10 - 15 minutes to finish up.
Serve with country toast.
Cook and cool the potatoes even further ahead of time if you like.
If you're using a 10-inch pan instead of a 12-inch pan....use 8 eggs instead of 10 and cut back a tiny bit on the other ingredients as well.