These scrambled egg, roasted asparagus, and pancetta toasts make a light and savory breakfast or brunch that will keep you full for hours.
Brunch is too often reserved for occasions rather than any regular day of the week. Baby and wedding showers. Once in a while get togethers with friends. Springtime holidays that celebrate eggs and moms in sincere appreciation.
Most often brunches are thought of as a party. A gathering of many rather than just a few. Or even of just two. But this party dish is good any day of the week, and perfect for celebrating with a party of two.
For the past few celebrations of Easters we’ve been out of town, doing our own version of celebrating in the midst of ringing slot machines, pools and palm trees and a smoragasbord of buffet options that would put any competitive eater’s aspirations at winning a championship to shame.
But this year there will just be two of us, me and my Smudge, to do our own bunny dances to the soundtrack of Grease while my husband does a lot of finger pointing at a Drive By Truckers show we’re totally okay with skipping.
It’s funny. My daughter has some serious DNA tendencies she doesn’t even know she inherited through the lines. Like the way she always piles whatever food is on her plate or in her bowl onto whatever piece of bread she might have in her hand.
“Well excuse me, it’s just how I like to eat. And it isn’t even always a piece of bread, sometimes it’s toast!” she says.
The girl is a food on bread stacker. Breakfast, lunch and dinner, it’s how she rolls.
That’s why this dish is just an average breakfast for her—because it’s how she eats her eggs every, single, day—but with the addition of roasted springtime asparagus, is classy enough to share with others.
This recipe is just another reason to remember to eat seasonal, to create dishes centered around what’s fresh and deliciously available. Visit my friend Becky at The Vintage Mixer for a list of other bloggers who are eating seasonally and sharing their recipes online.
Simple ingredients that blend together to create a special dish. That’s my kinds of meal to share for breakfast, lunch, brunch or brinner.
About the recipe:
Scrambled eggs in my book should be soft and moist. A dash of half and half, milk or even a touch of water loosens up the eggs to to create a lovely scramble rather than a hardened lump of yellow.
A simple roasting of asparagus, with just a drizzle of olive oil and simple kosher salt and freshly ground black pepper adds just the right touch of savory flavor to the bright springtime flavors of this tender reed.
I had some pancetta in the fridge so popped some salty bits on top to compliment the creamy egginess. And give a spot of salty to the party.
I used havarti cheese in this scramble, but feel free to leave it out or switch up with just about any meltable or craveable cheese.
A dash or 15 of your favorite hot sauce is highly recommended. Because it’s just good that way.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Scrambled Egg and Roasted Asparagus Toasts
Ingredients
- 20-25 spears skinny asparagus , about ¼ pound
- extra virgin olive oil
- kosher salt and freshly ground black pepper
- 4 slices sourdough bread or ciabatta
- 3 tablespoons butter
- 4 large eggs
- 1 tablespoon half and half or milk
- 2 ounces havarti or swiss cheese , shredded or cut into small chunks
- 2 ounces pancetta or bacon , cooked
Instructions
- Layer the asparagus on a baking sheet and drizzle with extra virgin olive oil then season with kosher salt and freshly ground black pepper. Broil in the oven for 5-8 minutes or until asparagus is lightly roasted. Set aside.
- Toast the sourdough bread slices then spread with butter.
- Meanwhile, whisk the eggs and half and half in a bowl. Season with a pinch of kosher salt. Melt 1 tablespoon of butter in a non-stick fry pan over medium heat and add the eggs. Let the eggs cook until the edge begins to bubble, then gently push the edges of the egg into the center of the pan with a spatula and continue to stir the eggs. When there the eggs are almost all cooked, add the havarti cheese and stir to mix until cheese is melted. Removed from heat while the eggs are still soft.
- Top the buttered sourdough toasts with ¼ each of the scrambled eggs and cheese. Top with 4-5 pieces of the roasted asparagus and sprinkle with pancetta. Serve immediately.
Nutrition
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This looks so delicious and both soft and crunchy. What a great combination.
We should totally brunch more often!! Love everything about these toasts!!
I’ve been loving asparagus lately and I’m pretty sure that I just happen to have all of these ingredients in my refrigerator right now! I’m not usually a brunch person, so maybe I’ll make this for dinner tonight instead!
This looks so good! I love asparagus for breakfast.
Simple and beautiful and totally irresistible!
As far as I’m concerned, brunch is an everyday affair! Your scrambled eggs look so fluffy, can’t wait to try!
Love this! Such a fresh Spring-y breakfast!
Yes to soft scrambled eggs and booze with friends. This recipe looks perfect.
One of my favorite flavor combinations is right on this toast. Simple and beautiful food. Love it.
Once again blown away at the simplicity and beauty that these photos are. Love!!
I love brunch. I LOVE this toast. I love you. And that is that.
I love that you love these toasts. Therefore, I love you right back. Thanks Ashley :)
Bring on Brunch!! These look great, Heidi!
Love these toasts for weekend brunch!
These little toast are making me want to host a brunch party as soon as possible! Love the asparagus topping.
It’s definitely time for spring, and lots of brunching!
You’re totally right…brunch is all to often reserved for those rare occasions….I say more brunch!! This looks like such a delicious recipe, I’m definitely adding it to my ‘must.make.now’ list…brinner tonight? I think yes!
What a lovely open sandwich for breakfast. Those look like the perfect eggs too.
Wish I had a few of these to much on right now. Love the scrambled egg – asparagus combo!
We must be on the same wavelength — we just posted something very similar today, scrambled egg and asparagus tacos! Great minds think alike? :)
Well aren’t these the most perfect breakfasts for an Easter morning? Then you could wash them all down with my Lucky Charm marshmallow treats that I made this weekend! It’s double marhsmallows!
http://hotdogfoodblog.blogspot.com/2014/04/lucky-charms-marshmallow-treats.html
This is SO pretty!!!
Love these, Heidi. I’m adding to my asparagus round up today! :)
This is perfection. Doesn’t get better than simple and seasonal!
I am coming over for breakfast! You can hold the bacon on mine though:)
Two words: HECK YES. How perfect are these for East brunch? Pinned!
What an awesome brunch recipe!
I’ve been on a huge egg toast kick lately….like, getting up a little bit earlier on the weekdays to make one before work kind of kick. This one looks amazing….love roasted asparagus with eggs!
Wow – I’m loving these! I am obsessed with asparagus every Spring and this is a beautiful combination of ingredients. Thanks, Heidi!
D—-licious , this sounds like a great brunch for next weekend ! Yum. Just how we like our eggs too.
This sounds amazing Heidi! I just picked up some asparagus on the weekend and am currently obsessed with any meal containing eggs. I’m pinning these for Easter brunch!