Scrambled Egg and Roasted Asparagus Toasts
Ingredients
The asparagus
-
20-25
spears
skinny asparagus
-
to taste
extra virgin olive oil
-
to taste
kosher salt
-
to taste
freshly ground black pepper
The toast
-
4
slices
sourdough bread or ciabatta
-
3
tablespoons
butter
The eggs
-
4
large
eggs
-
1
tablespoon
half and half or milk
-
2
ounces
havarti or swiss cheese
-
2
ounces
pancetta or bacon
Instructions
- 1. Roast the asparagus on a baking sheet with olive oil, salt, and pepper under the broiler for 5-8 minutes until lightly roasted.
- 2. Toast the sourdough bread slices and spread with butter.
- 3. Whisk the eggs and half and half in a bowl, season with salt.
- 4. Melt butter in a non-stick pan, add the eggs, and cook gently while stirring until almost set.
- 5. Add the cheese to the eggs and stir until melted, then remove from heat.
- 6. Top each toast with scrambled eggs, asparagus, and pancetta, then serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
452
Total fat
24g
Total carbohydrates
40g
Total protein
20g
Sodium
670mg
Cholesterol
209mg
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