Breakfast for 4

Scrambled Egg Asparagus Toasts

Name: Scrambled Egg Asparagus Toasts
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 22 1/2 spears skinny asparagus; extra virgin olive oil; kosher salt and freshly ground black pepper; 4 slices sourdough bread or ciabatta; 3 tbsp butter; 4 large eggs; 1 tbsp half and half or milk; 2 oz havarti or swiss cheese; 2 oz pancetta or bacon

Roasted asparagus, crisp pancetta, and firm scrambled eggs layer onto buttered toast with melted cheese.

$2.37per serving $$

20 minstart to table

4servings

American Budget Breakfasts Spring

Ingredients

22 1/2 spears skinny asparagus
extra virgin olive oil
kosher salt and freshly ground black pepper
4 slices sourdough bread or ciabatta
3 tbsp butter
4 large eggs
1 tbsp half and half or milk
2 oz havarti or swiss cheese
2 oz pancetta or bacon

Steps

Heat the oven to 425 F.
Toss the asparagus with oil, salt, and pepper, then roast on a baking sheet for 8 minutes.
Cook the pancetta in a large skillet over medium heat for 4 minutes, until crisp.
Toast the bread and spread it with butter.
Whisk the eggs with milk, then scramble them in the skillet over medium-low heat for 4 minutes until firm.
Top the toast with cheese, eggs, pancetta, and roasted asparagus.

Main ingredient on sale this week? See what to make with prosciutto or pancetta on sale.