Egg and Toast with Asparagus, Fontina and Dijon Mustard
- Servings : 4
- Ready in : 40 Minutes
- Course : Breakfast
- Recipe Type : Vegetarian
- Ingredient : Cheese, Egg
Ingredients
- 2 T softened butter
- 4 slices hearty white bread
- 4 large eggs
- 4 t Dijon mustard
- 8 stalks blanched asparagus
- 1 1/2 c Fontina cheese
- salt and pepper
Instructions
- 1. Preheat oven to 425 degrees. Spread 1/2 T butter over one side of each slice of bread. Place each piece of bread, buttered side down, on a baking sheet.
- 2. Create a well in the center of each piece of bread.
- 3. Break an egg into each well, keeping the yolk intact. Cover with Dijon mustard, asparagus and Fontina cheese and sprinkle with salt and pepper.
- 4. Bake until the cheese has melted and the egg is set but slightly runny when pierced with the tip of a paring knife, 15 to 20 minutes. Check the toasts frequently because eggs set quickly.
Instructions
- 1. Preheat oven to 425 degrees. Spread 1/2 T butter over one side of each slice of bread. Place each piece of bread, buttered side down, on a baking sheet.
- 2. Create a well in the center of each piece of bread.
- 3. Break an egg into each well, keeping the yolk intact. Cover with Dijon mustard, asparagus and Fontina cheese and sprinkle with salt and pepper.
- 4. Bake until the cheese has melted and the egg is set but slightly runny when pierced with the tip of a paring knife, 15 to 20 minutes. Check the toasts frequently because eggs set quickly.
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