Broiled Fontina Veg Toasts with Roasted Garlic and Poached Eggs
User Reviews
5
2 reviews
Excellent
Broiled Fontina Veg Toasts with Roasted Garlic and Poached Eggs
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 2 garlic roasted, bulbs
- 2 tablespoons olive oil
- 1 onion diced, or shallot
- 1/2 pound Brussels sprouts stems removed and sliced
- 8 ounces mushroom sliced
- 1 1/2 cups kale chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 whole grain bread lightly toasted, thick slices, or sourdough bread
- 6 ounces fontina cheese freshly grated
- 4 egg poached or cooked to your liking
- crushed red pepper flakes a pinch
Instructions
- Squeeze the roasted garlic cloves on to a plate and mash well with a fork until you have a spread. Set aside. (as a note, you can roast the garlic ahead of time and keep it stored in the fridge if desired.)
- Heat a large skillet over medium heat and add olive oil. Add the shallot, brussels, mushrooms and kale and toss. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Stir in the salt and pepper, tossing well, and turn off the heat. At this point, you can also begin to cook your eggs as desired (I use this poaching method) so everything is ready at once.
- Preheat the broiler in your over to high heat, making sure an oven rack is directly underneath. Spread each toast with a layer of the roasted garlic. Add the vegetables evenly on top, then sprinkle all the toasts with the grated fontina. Place them on a baking sheet and broil until the cheese is melty and golden, about 1-2 minutes. Keep an eye on it the entire time to ensure that it doesn’t burn.
- Remove the toasts from the oven and immediately top with the egg and a sprinkle of crushed red pepper. Serve!
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User Reviews
Overall Rating
5
2 reviews
Excellent
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