4-5 fresh asparagus spears, sliced diagonally in 3/4-inch pieces
2 eggs, scrambled with 1 tablespoon cream or milk
5-6 chives, snipped into 1/4-inch pieces
2 thin slices Italian bread (or other crusty loaf)
1-2 oz. fontina cheese, sliced thin
Extra virgin olive oil
Salt and pepper
Instructions
Preheat oven to 350. Add 1 tablespoon EVOO to a medium skillet and preheat on medium-high. Using a microplane (or garlic press), grate garlic into the pan and saute for a minute or two (you want it golden, not burned). Add spinach and red pepper flakes and saute until the spinach is wilted, about 4-5 minutes. Season with salt and pepper. Remove from the pan and set aside.
Add another tablespoon EVOO to the pan and reduce heat to medium. Add asparagus and saute until tender, about 5-6 minutes.
Meanwhile, top the bread with the cheese and place right on the middle oven rack so the bread toasts on the bottom. Bake until the cheese is melted, about 5 minutes.
While the cheese is melting, add the chives to the egg mixture and pour over the sauteed asparagus. Drop the skillet heat to medium-low and scramble slowly until the eggs are just set. Remove the bread from the oven and place on a plate. Top the bread with the scrambled eggs. Top the eggs with the sauteed spinach. Serve immediately.
Serving
Suggestions
This recipe can easily be doubled or tripled to feed more than one.
Originally Submitted
12/6/2010
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