These scrambled egg, roasted asparagus, and pancetta toasts make a light and savory breakfast or brunch that will keep you full for hours.
Keyword scrambled eggs
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
20-25spears skinny asparagus, about 1/4 pound
extra virgin olive oil
kosher salt and freshly ground black pepper
4slicessourdough bread or ciabatta
1tablespoonhalf and half or milk
2ounceshavarti or swiss cheese, shredded or cut into small chunks
2ouncespancetta 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.