This Asparagus and Mushroom Toast is the perfect thing to jump start your day.
Breakfast is my favorite meal to cook. Luckily, it is my favorite meal to eat as well!
Cooking for the ones I love on the weekend fills me with so much joy.
Spring is finally starting to show itself here in the Hudson Valley.
The temperature is finally in the 40s-50s, which is what we like to call warm up in New York.
The warmer weather has almost instinctively brought me to the asparagus and sugar snap peas in the grocery store.
Lately, I’ve been buying produce and other items, such as a whole chicken, just because.
When I got home, I thought to myself: “What am I going to do with all of this asparagus?”
I decided I’d roast it in a healthy dose of olive oil and minced garlic.
I also picked up a nice block of my favorite cheese from Kerry Gold, Reserve Cheddar Cheese. Oh, it is pure heaven.
The asparagus was directly next to some huge portabello mushrooms so I picked up the baby bella mushrooms sitting right next to them since they are so tiny and cute.
Their close proximity in the grocery store helped create this Asparagus and Mushroom Toast recipe.
Asparagus and Mushroom Toast
This is a perfect healthy recipe for your leisurely morning spring brunch! The eggs in this recipe are sunny-side up but you can cook them over-easy or even scrambled if that is what you prefer!
- 16 asparagus stalks (~1 bundle)
- 3 Tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup baby portobello mushrooms, sliced
- butter, for cooking
- 4 slices wheat bread
- 3 oz cheddar cheese, shredded
- 4 eggs
- Lay the asparagus stalks onto a baking sheet.
- Drizzle the olive oil and garlic on top, coating everything evenly.
- Cook the asparagus in the oven for 15 minutes or until the asparagus is al dente.
- While the asparagus cooks, melt a small amount of butter in a skillet and toss in your sliced mushrooms.
- Cook the mushrooms until they are browned on both sides.
- Line a second baking sheet with the sliced bread, top the bread with the oven roasted garlic asparagus.
- Add the cooked mushrooms and top with the shredded cheddar cheese.
- Bake in the oven for 3-5 minutes, or until cheese is melted.
- While the toasts are in the oven, melt a small amount of butter in the same skillet you used for the mushrooms.
- Crack your eggs and cook until the egg whites are solid and the yolk is still runny. Set eggs aside.
- Take the toasts out of the oven once the cheese is melted.
- Top one slice with one egg. Repeat and serve!
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Amount Per Serving: Calories: 374Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 215mgSodium: 392mgCarbohydrates: 19gFiber: 3gSugar: 3gProtein: 17g
Nutrition information isn’t always accurate. You may want to spot check this information.
A Guide to Asparagus » Sweet Remedy
Friday 20th of June 2014
[…] Asparagus Mushroom Toast- Delicious, Garlicky and Cheesy Toasts topped with Fresh Asparagus and a runny egg! […]
Sunday 6th of April 2014
I do a avocado toast with sliced boiled egg, but this looks so amazing! Will have to try.
Tuesday 8th of April 2014
Avocado toast is equally as good! we are known to make that around here as well!
Dixya @ Food, Pleasure, and Health
Wednesday 2nd of April 2014
i love seeing spring inspired recipes..i really dont eat much for breakfast but this is perfect for brunch! yolk..yum!
Thursday 3rd of April 2014
Yes! I'm so inspired by all of the green I'm seeing around the web. You can't beat a nice runny yolk, in my opinion!