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.
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.
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.
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
- 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
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.
Toast the sourdough bread slices then spread with butter.
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.
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.
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