Asparagus and Mushroom Toast
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 40’s – 50’s, 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. It was almost like gravity was taking over and I had absolutely no control over my extremities.
Lately, I’ve been buying produce and other items, such as a whole chicken, just because. I haven’t had any ideas I just knew I wanted to throw money at the cashier for these items. 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.
We found ourselves in a conversation about portabello vs. portobella. I made up something about the mushrooms being male and female, kind of like in Spanish. It sounded good, but I seriously doubt there is any truth to it. Let me Google that.
My findings: portabella is completely wrong but it is slowly being accepted because everyone uses it. I think all of my recipes call for portabella mushrooms. Oops!
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!
Prep Time: 05 min
Cook Time: 20 min
Total Time: 25 min
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
Lay the asparagus stalks onto a baking sheet. Drizzle the olive oil and garlic on top, coating everything evenly.
Melt a small amount of butter in a skillet and toss in your sliced mushrooms. Cook until 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 and serve!
Other Toast Recipes:
1. Apricot Thyme Goat Cheese + Bacon Crostini – These “little toast” recipe is sweet yet savory with the epic addition of bacon. You can also easily make this vegetarian and omit any added meat.
2. Cherry Goat Cheese Crostini – This crostini is filled with beautiful and bright colors, and it’s taste is just as bright. The sweet cherries, basil and goat cheese mingle happily on the tongue!