Servings: 5 Toasts
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!
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
- Follow the instructions for the mustard aioli. Refrigerate until ready to use.
- Preheat the oven to 400 degrees F.
- 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.
- Toast the bread with cheese on top in the oven with the asparagus (or in the toaster) until golden-brown and crispy.
- While the toast and asparagus are baking, you can cook your eggs in a frying pan.
- 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
Serving: 1grams