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Open-Face Asparagus Breakfast Toast

Serves: 4


  • 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


  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.


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