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Open-Face Asparagus Breakfast Toast

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Serves: 4

Ingredients

  • 1 bunch Foxy Organic asparagus (1 lb), trimmed

  • 4 slices whole wheat bread, toasted

  • 4 tsp butter, softened

  • 1 cup shredded aged white Cheddar cheese

  • 4 eggs, fried

  • 1/4 tsp each salt and pepper

  • 2 tsp finely chopped fresh chives

Preparation

  1. Bring large saucepan of water to boil; cook asparagus for about 3 minutes or until tender-crisp. Drain; let cool slightly and pat dry.
  2. Spread bread with butter; top with asparagus and cheese. Place on foil-lined baking sheet; broil for 1 to 2 minutes or until cheese is melted and asparagus is tender-crisp. Top with fried eggs. Sprinkle with salt and pepper. Garnish with chives.

Tips:

  1. Substitute Swiss or Fontina cheese for Cheddar cheese.
  2. Add slices of smoked turkey or ham to sandwiches if desired.

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