If you love yourself, put some eggs on your Valentine’s breakfast this year.
Am I right or am I right?
It may not be sprinkles, but it’s just as satisfying.
I’ve been on a serious eggs-and-toast streak lately — think simple sandwiches, gooey cheese and runny eggs — and I can’t seem to get enough. It’s comfort food at its best, especially when winter refuses to let go and the snow keeps piling up.
At first I thought my brussels sprouts phase might be ending after I shared a warm Brussels Caesar, but clearly that wasn’t the case. I keep finding new ways to love them.
This recipe isn’t all sprouts, though — it’s a concentrated burst of flavor: roasted garlic, sautéed veg, bubbling fontina and a perfectly poached egg on top. The combination is a total winner.
A couple weeks ago I remembered some mushroom melts with aioli I’d made and turned them into a go-to lunch. Then I recalled holiday gruyere-and-brussels toasts I’d made before, and the transition from mushroom-only to vegetable-packed toasts was immediate and complete.
In typical fashion I cut corners when I was starving — no Dijon aioli this time — and instead used leftover roasted garlic straight from the fridge. It was the right choice. I ate these toasts three days in a row.
Even when avocados are sad and unripe, this toast holds its own. Avocado toast may be my go-to, but these toasts are filling, savory and feel indulgent without being fussy. And the roasted garlic? Incredible.
I always forget how much I adore roasted garlic until I taste it again — those soft, caramelized cloves bring buttery depth that elevates everything. Add golden, browned fontina and a runny egg on top and you’ve got breakfast magic.
Broiled Fontina Veg Toasts with Roasted Garlic and Poached Eggs
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Ingredients
- 2 bulbs roasted garlic
- 2 tablespoons olive oil
- 1 shallot, diced
- 1/2 pound brussels sprouts, stems removed and sliced
- 8 ounces sliced mushrooms
- 1 1/2 cups kale, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 thick slices whole grain or sourdough bread, lightly toasted
- 6 ounces fontina cheese, freshly grated
- 4 eggs, poached or cooked to your liking
- a pinch of crushed red pepper flakes
Instructions
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Squeeze the roasted garlic cloves onto a plate and mash with a fork until you have a spread. Set aside. (You can roast garlic ahead and store it in the fridge.)
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Heat a large skillet over medium and add the olive oil. Add the shallot, brussels sprouts, mushrooms and kale and cook, stirring occasionally, until the vegetables soften, about 6 minutes. Stir in the salt and pepper, then remove from heat. At this point, cook your eggs as desired so everything is ready together.
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Preheat the broiler on high with a rack directly underneath. Spread each slice of toast with a layer of roasted garlic, distribute the vegetables evenly, then sprinkle with grated fontina. Broil on a baking sheet until the cheese is melted and golden, about 1–2 minutes. Watch closely to prevent burning.
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Remove the toasts from the oven, top each with a poached egg and a pinch of crushed red pepper. Serve immediately.
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Okay, I promise I’m taking a break from posting toast-and-egg recipes. Well, maybe just one break. We’ll see.