Broiled Fontina Veg Toasts with Roasted Garlic and Poached Eggs
If you want to add more lacto ovo vegetarian recipes to your recipe box, Broiled Fontina Veg Toasts with Roasted Garlic and Poached Eggs might be a recipe you should try. This recipe makes 4 servings with 469 calories, 23g of protein, and 22g of fat each. For $2.35 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 30 minutes. 3142 people were glad they tried this recipe. It is brought to you by How Sweet Eats. A mixture of shallot, mushrooms, roasted garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns an awesome spoonacular score of 99%. If you like this recipe, you might also like recipes such as Eggs Poached in Tomato Sauce with Garlic Cheese Toasts, Roasted Sesame Asparagus Toasts with Poached Eggs, and Poached Eggs with Parmesan and Smoked Salmon Toasts.
Servings: 4
Ingredients:
1/2 pound brussels sprouts, stems removed and sliced
6 ounces fontina cheese, freshly grated
1 1/2 cups kale, chopped
8 ounces sliced mushrooms
2 tablespoons olive oil
1/4 teaspoon pepper
a pinch of crushed red pepper flakes
2 bulbs roasted garlic
1/4 teaspoon salt
1 shallot, diced
4 thick slices whole grain or sourdough bread, lightly toasted
4 eggs, poached or cooked to your liking
Equipment:
frying pan
broiler
oven
baking sheet
Cooking instruction summary:
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!
Step by step:
1. 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.)
2. Heat a large skillet over medium heat and add olive oil.
3. 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.
4. Spread each toast with a layer of the roasted garlic.
5. Add the vegetables evenly on top, then sprinkle all the toasts with the grated fontina.
6. 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.
7. Remove the toasts from the oven and immediately top with the egg and a sprinkle of crushed red pepper.
8. Serve!
Nutrition Information:
covered percent of daily need
