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Roasted Asparagus and Tomato Toasts with Mustard Aioli

A light breakfast or lunch, these Roasted Asparagus and Tomato Toasts with Mustard Aioli are marvelously simple and unique!

Prep Time
5 mins
Cook Time
5 mins
Total Time
13 mins
Servings: 5 Toasts
Course: Breakfast
Cuisine: American

Ingredients

  • 1 pound asparagus trimmed
  • 5 slices gluten-free bread of choice
  • Brie or goat cheese
  • 1 to 2 heirloom or vine-ripened tomato sliced
  • 5 eggs sunny side up
  • mustard aioli

Instructions

    Cup of Yum
  1. Follow the instructions for the mustard aioli. Refrigerate until ready to use.
  2. Preheat the oven to 400 degrees F.
  3. Remove and discard the rough ends of the asparagus and lay them on a baking sheet. Drizzle with olive oil, sea salt, and cracked black pepper. Use your hands to rub the oil over the stalks to ensure they’re fully coated. Bake for 8 minutes.
  4. Toast the bread with cheese on top in the oven with the asparagus (or in the toaster) until golden-brown and crispy.
  5. While the toast and asparagus are baking, you can cook your eggs in a frying pan.
  6. Remove toast and asparagus from the oven. Add desired amount of brie or goat cheese, sliced tomatoes, asparagus, sunny-side up egg and mustard aioli and enjoy!

Nutrition Information

Serving 1grams

Nutrition Facts

Serving: 5Toasts

Amount Per Serving

Calories

% Daily Value*

Serving 1grams

* Percent Daily Values are based on a 2,000 calorie diet.