Scrambled Egg and Roasted Asparagus Toasts

by heidi on April 14, 2014

Brunch is too often reserved for occasions rather than any regular day of the week. Baby and wedding showers. Once in a while get togethers with friends. Springtime holidays that celebrate eggs and moms in sincere appreciation.

Scrambled Egg and Roasted Asparagus Toasts | foodiecrush.com

Most often brunches are thought of as a party. A gathering of many rather than just a few. Or even of just two. But this party dish is good any day of the week, and perfect for celebrating with a party of deux.

For the past few celebrations of Easters we’ve been out of town, doing our own version of celebrating in the midst of ringing slot machines, pools and palm trees and a smoragasbord of buffet options that would put any competitive eater’s aspirations at winning a championship to shame.

Scrambled Egg and Roasted Asparagus Toasts | foodiecrush.com

But this year there will just be two of us, me and my Smudge, to do our own bunny dances to the soundtrack of Grease while my husband does a lot of finger pointing at a Drive By Truckers show we’re totally okay with skipping.

It’s funny. My daughter has some serious DNA tendencies she doesn’t even know she inherited through the lines. Like the way she always piles whatever food is on her plate or in her bowl onto whatever piece of bread she might have in her hand.

“Well excuse me, it’s just how I like to eat. And it isn’t even always a piece of bread, sometimes it’s toast!” she says.

The girl is a food on bread stacker. Breakfast, lunch and dinner, it’s how she rolls.

That’s why this dish is just an average breakfast for her—because it’s how she eats her eggs every, single, day—but with the addition of roasted springtime asparagus, is classy enough to share with others.

Scrambled Egg and Roasted Asparagus Toasts | foodiecrush.com

Scrambled Egg and Roasted Asparagus Toasts | foodiecrush.com

This recipe is just another reason to remember to eat seasonal, to create dishes centered around what’s fresh and deliciously available. Visit my friend Becky at The Vintage Mixer for a list of other bloggers who are eating seasonally and sharing their recipes online.

Simple ingredients that blend together to create a special dish. That’s my kinds of meal to share for breakfast, lunch, brunch or brinner.

About the recipe:

Scrambled eggs in my book should be soft and moist. A dash of half and half, milk or even a touch of water loosens up the eggs to to create a lovely scramble rather than a hardened lump of yellow.

A simple roasting of asparagus, with just a drizzle of olive oil and simple kosher salt and freshly ground black pepper adds just the right touch of savory flavor to the bright springtime flavors of this tender reed.

I had some pancetta in the fridge so popped some salty bits on top to compliment the creamy egginess. And give a spot of salty to the party.

I used havarti cheese in this scramble, but feel free to leave it out or switch up with just about any meltable or craveable cheese.

A dash or 15 of your favorite hot sauce is highly recommended. Because it’s just good that way.

Scrambled Egg and Roasted Asparagus Toasts

Yield: serves 2

Scrambled Egg and Roasted Asparagus Toasts

Ingredients

20-25 spears skinny asparagus, about 1/4 pound
extra virgin olive oil
kosher salt and freshly ground black pepper
4 slices sourdough bread or ciabatta
3 tablespoons butter
4 large eggs
1 tablespoon half and half or milk
2 ounces havarti or swiss cheese, shredded or cut into small chunks
2 ounces pancetta or bacon, cooked

Instructions

  1. Layer the asparagus on a baking sheet and drizzle with extra virgin olive oil then season with kosher salt and freshly ground black pepper. Broil in the oven for 5-8 minutes or until asparagus is lightly roasted. Set aside.
  2. Toast the sourdough bread slices then spread with butter.
  3. Meanwhile, whisk the eggs and half and half in a bowl. Season with a pinch of kosher salt. Melt 1 tablespoon of butter in a non-stick fry pan over medium heat and add the eggs. Let the eggs cook until the edge begins to bubble, then gently push the edges of the egg into the center of the pan with a spatula and continue to stir the eggs. When there the eggs are almost all cooked, add the havarti cheese and stir to mix until cheese is melted. Removed from heat while the eggs are still soft.
  4. Top the buttered sourdough toasts with 1/4 each of the scrambled eggs and cheese. Top with 4-5 pieces of the roasted asparagus and sprinkle with pancetta. Serve immediately.
http://www.foodiecrush.com/2014/04/scrambled-egg-and-roasted-asparagus-toasts/

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46 comments |

Posted in: breakfast and brunch,recipes,vegetables and fruits

{ 37 comments… read them below or add one }

Angela @ Eat Spin Run Repeat April 14, 2014 at 5:27 am

This sounds amazing Heidi! I just picked up some asparagus on the weekend and am currently obsessed with any meal containing eggs. I’m pinning these for Easter brunch!

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libbywilko April 14, 2014 at 5:57 am

D—-licious , this sounds like a great brunch for next weekend ! Yum. Just how we like our eggs too.

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Robyn @ simply fresh dinners April 14, 2014 at 6:43 am

Wow – I’m loving these! I am obsessed with asparagus every Spring and this is a beautiful combination of ingredients. Thanks, Heidi!

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Kelli @ The Corner Kitchen April 14, 2014 at 6:51 am

I’ve been on a huge egg toast kick lately….like, getting up a little bit earlier on the weekdays to make one before work kind of kick. This one looks amazing….love roasted asparagus with eggs!

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Christine from Cook the Story April 14, 2014 at 7:32 am

What an awesome brunch recipe!

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Kelly Senyei | Just a Taste April 14, 2014 at 7:38 am

Two words: HECK YES. How perfect are these for East brunch? Pinned!

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Maria April 14, 2014 at 8:01 am

I am coming over for breakfast! You can hold the bacon on mine though:)

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jamie April 14, 2014 at 8:07 am

This is perfection. Doesn’t get better than simple and seasonal!

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Sandy @ RE April 14, 2014 at 8:23 am

Love these, Heidi. I’m adding to my asparagus round up today! :)

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Claire Gallam April 14, 2014 at 9:09 am

This is SO pretty!!!

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Rhea- Hot Dog Food Blog April 14, 2014 at 9:39 am

Well aren’t these the most perfect breakfasts for an Easter morning? Then you could wash them all down with my Lucky Charm marshmallow treats that I made this weekend! It’s double marhsmallows!

http://hotdogfoodblog.blogspot.com/2014/04/lucky-charms-marshmallow-treats.html

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Sonja April 14, 2014 at 11:15 am

We must be on the same wavelength — we just posted something very similar today, scrambled egg and asparagus tacos! Great minds think alike? :)

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Annalise @ Completely Delicious April 14, 2014 at 11:37 am

Wish I had a few of these to much on right now. Love the scrambled egg – asparagus combo!

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Meagan @ A Zesty Bite April 14, 2014 at 11:38 am

What a lovely open sandwich for breakfast. Those look like the perfect eggs too.

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Phi @ The Sweetphi Blog April 14, 2014 at 1:31 pm

You’re totally right…brunch is all to often reserved for those rare occasions….I say more brunch!! This looks like such a delicious recipe, I’m definitely adding it to my ‘must.make.now’ list…brinner tonight? I think yes!

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Eileen April 14, 2014 at 1:52 pm

These little toast are making me want to host a brunch party as soon as possible! Love the asparagus topping.

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heidi April 15, 2014 at 12:00 pm

It’s definitely time for spring, and lots of brunching!

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Laura (Tutti Dolci) April 14, 2014 at 2:29 pm

Love these toasts for weekend brunch!

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Tieghan April 14, 2014 at 6:56 pm

Bring on Brunch!! These look great, Heidi!

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ashley - Baker by Nature April 14, 2014 at 8:57 pm

I love brunch. I LOVE this toast. I love you. And that is that.

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heidi April 15, 2014 at 11:59 am

I love that you love these toasts. Therefore, I love you right back. Thanks Ashley :)

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Lauren April 15, 2014 at 7:45 am

Once again blown away at the simplicity and beauty that these photos are. Love!!

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Kathy @ Olives & Garlic April 15, 2014 at 8:10 am

One of my favorite flavor combinations is right on this toast. Simple and beautiful food. Love it.

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Jennie @themessybakerblog April 15, 2014 at 8:42 am

Yes to soft scrambled eggs and booze with friends. This recipe looks perfect.

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Anna @ Crunchy Creamy Sweet April 15, 2014 at 9:32 am

Love this! Such a fresh Spring-y breakfast!

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Shell @ Bacon Egg & Cheese{cake} April 15, 2014 at 9:42 am

As far as I’m concerned, brunch is an everyday affair! Your scrambled eggs look so fluffy, can’t wait to try!

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Brenda @ a farmgirl's dabbles April 15, 2014 at 10:13 am

Simple and beautiful and totally irresistible!

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Amanda April 15, 2014 at 12:49 pm

This looks so good! I love asparagus for breakfast.

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Isadora @ she likes food April 17, 2014 at 12:29 pm

I’ve been loving asparagus lately and I’m pretty sure that I just happen to have all of these ingredients in my refrigerator right now! I’m not usually a brunch person, so maybe I’ll make this for dinner tonight instead!

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Becky April 21, 2014 at 10:50 am

We should totally brunch more often!! Love everything about these toasts!!

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