If you love yourself, you’ll put some eggs on your Valentine’s Day.

Broiled Fontina Toasts with Roasted Garlic and Poached Eggs I howsweeteats.com

Am I right or am I right?

It may not be sprinkles, but it’s just as good. Swear.

Broiled Fontina Toasts with Roasted Garlic and Poached Eggs I howsweeteats.com

I know, I know. I’m all about eggs and toast and sandwiches and things like that lately, and it’s true – I can’t get enough. It’s my comfort food and hello – there is like a million inches of snow outside. Or three. Three inches.

It feels like a million though since it’s been snowing for two months straight.

I was certain that this warm brussels caesar would be my last sprouts recipe of the season. I mean, my overzealous use of the sprout is reaching a point that is considered obnoxious and insane. Maybe it’s because they’re just so good and I STILL can’t believe how much I love them?

The good news is that this isn’t alllll brussels sprouts.

The bad news is that there is no bad news. This is like a massive flavor explosion in your mouth. Yeah I said it.

Broiled Fontina Toasts with Roasted Garlic and Poached Eggs I howsweeteats.com

About two weeks ago, I remembered that I made these mushroom melts with aioli and decided it had to be my lunch every day. With my food boredom at a current all-time high, the mushroom melts morphed into what-else-is-in-my-fridge melts. And then I remembered that I had made these gruyere and brussels toasts over the holidays for dinner one night and that was the end of only mushroom toasts. Never again.

Also, in true Jessica fashion I ended up getting lazy (read: starving) and decided that I couldn’t be bothered to whip up the Dijon aioli. But! I COULD be bothered to use the leftover roasted garlic in my fridge.

And then I ate this three days in a row.

Broiled Fontina Toasts with Roasted Garlic and Poached Eggs I howsweeteats.com

Even though avocados are in the saddest state ever right now, my toast game doesn’t decrease. Avocado toast will always be my number one but this has opened up a whole new world for me because it’s pretty filling. And the roasted garlic? GAH.

I sound like a total idiot every time I talk about roasted garlic because it’s almost as if I forget just how much I love it… every single time. Those caramel, buttery cloves constantly blow my taste buds away.

AND there is all this golden, slightly-burnt (the best kind) bubbly cheese. And an egg. An egg! As if that’s not reason enough.

Broiled Fontina Toasts with Roasted Garlic and Poached Eggs I howsweeteats.com


Broiled Fontina Veg Toasts with Roasted Garlic and Poached Eggs

Yield: serves 4

Total Time: 30 minutes


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


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!

Broiled Fontina Toasts with Roasted Garlic and Poached Eggs I howsweeteats.com

Okay. I promise. I’m done with the toast and the eggs for now. Well, maybe just the toast. I think. Kind of.

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64 Responses to “Broiled Fontina Toasts with Roasted Garlic and Poached Eggs.”

  1. #
    Beth — February 14, 2014 @ 8:26 am

    This is all I want for valentine’s day!


  2. #
    Angela @ Eat Spin Run Repeat — February 14, 2014 @ 8:28 am

    You had me hooked at the first sighting of that gorgeous dippy egg. This looks amazing!! And don’t you worry – feel free to keep those eggs on toast recipes coming because I’m going through a similar phase right now!


  3. #
    tina — February 14, 2014 @ 8:36 am

    Feed me.


  4. #
    Madison — February 14, 2014 @ 8:37 am

    I’ve been loving on some eggs recently…eating them for lunch. I love drippy eggs too. This recipe is PERFECT for V day!


  5. #
    Cher — February 14, 2014 @ 8:38 am

    Yes. This is my love language!


  6. #
    Jamie @ Dishing Out Health — February 14, 2014 @ 8:49 am

    Everything about this is amazing, however most amazing is the fact that the recipe calls for 2 whole bulbs of roasted garlic <3. I think I will make this as a test to see if my man will still kiss me after eating it because THAT is true love ;) you are so fabulous!


  7. #
    Belinda@themoonblushbaker — February 14, 2014 @ 8:50 am

    Eggs are the breakfast you do cook for your lover the day after a wild night. So I am sure anyone would line at your door if you cooking this for your loved ones. Mmmm dippy eggs the ultimate food porn


  8. #
    Kim in MD — February 14, 2014 @ 8:55 am

    I want this NOW! Happy Valentine’s Day!


  9. #
    ashley - baker by nature — February 14, 2014 @ 9:04 am

    You are right! You are SO totally right. Excuse me while I go get some eggs a’poaching.

    Happy V-day! xo


  10. #
    Lauren — February 14, 2014 @ 9:07 am

    O.M.G. This looks SO freaking good, I think my mouth is watering. I love runny eggs!!!! I need to learn your egg poaching skills.. i find it very hard.
    Happy Friday!!!!


  11. #
    Tieghan Gerard — February 14, 2014 @ 9:32 am

    Eggs on everything I say. Well, almost everything! I just made toast and eggs, but with totally different flavors. Now I need this cheesy version


  12. #
    Averie @ Averie Cooks — February 14, 2014 @ 9:33 am

    You make the best eggs, as always! The looks so drippy and just perfect with the yolks and that fontina! This is a great comfort food breakfast! pinned


  13. #
    Ali | Gimme Some Oven — February 14, 2014 @ 9:43 am

    LOVE these ingredients — especially that roasted garlic! Looks delish!


  14. #
    Gaby — February 14, 2014 @ 9:57 am

    That egg. Ohhhh, that egg!


  15. #
    Alicia Greenrabbit — February 14, 2014 @ 9:59 am

    Eggs are so misunderstood. You have given them a new life on something so irresistible!


  16. #
    Emily — February 14, 2014 @ 10:04 am

    I am seriously so excited about your cookbook! Maybe too excited?? I had a dream last night that you were my hairdresser, and that you were secretly married to jay-z. I can’t even say if you were a good hairdresser or not because I was so blown away by your secret husband.


    • Jessica — February 14th, 2014 @ 11:09 am

      this is the most amazing thing i’ve ever read. day = made.
      (and thank YOU!!)


  17. #
    Jess @ The Dreaming Foodie — February 14, 2014 @ 10:12 am

    Look delicious! Trying these ASAP!


  18. #
    BrendafromCA — February 14, 2014 @ 10:26 am

    Best Valentine’s Day lunch ever! You keep me craving eggs! Thanks!


  19. #
    Brie @ Entrée the Giant — February 14, 2014 @ 10:44 am

    Ain’t nothin’ wrong with eggs! They don’t call them incredible and edible for nothing : )


  20. #
    ATasteOfMadness — February 14, 2014 @ 10:51 am

    I love all these brussels sprouts recipes! Keep them coming! This looks fantastic!


  21. #
    Phoebe @ Feed Me Phoebe — February 14, 2014 @ 11:01 am

    These look crazy good. I’ll have to update my own toast ways to include your inspiration! So glad you liked the brussels with gruyere. xoxo


  22. #
    Taylee @ twist me fit — February 14, 2014 @ 11:10 am

    Looks really good, especially when my stomach is grumbling :-)


  23. #
    Ashley — February 14, 2014 @ 11:12 am

    I must love myself a whole lot because I put eggs on every day.


  24. #
    Liz @ Tip Top Shape — February 14, 2014 @ 11:20 am

    Oohh these look good!!! Happy Valentine’s Day!


  25. #
    dervla @ the curator — February 14, 2014 @ 12:42 pm

    i swear, i’d be happy for the rest of my life if i could just have toast and eggs every single day. Something about the crunch of the toast and the soft egg, mmmmmmm!


  26. #
    Molly @ Doughvelopment — February 14, 2014 @ 1:31 pm

    Toast and eggs is the best! That egg looks like it has been poached perfectly! I say don’t stop with the toast and eggs.. ;)


  27. #
    Laura — February 14, 2014 @ 2:23 pm

    Woah this looks amazing!!


  28. #
    Eileen — February 14, 2014 @ 3:03 pm

    See, this is my kind of holiday breakfast. BEautiful runny egg yolk for all!


  29. #
    Trish — February 14, 2014 @ 3:48 pm

    i’ve been totally nutso over poached eggs lately! This looks incredible.


  30. #
    Natalie @ In Natalie's Shoes — February 14, 2014 @ 4:17 pm

    I am in love with your love for Brussels. I cannot get enough of them so thanks for sharing this. Gah, drool central over here.


  31. #
    Katriel — February 14, 2014 @ 5:31 pm

    Keep doing the eggs and toast!! It’s the only thing my pregnant belly is happy with right now.


  32. #
    kelley @mountainmamacooks — February 14, 2014 @ 6:34 pm

    This (or some variation of it) is my go to quick lunch. You do realize you make the most gorgeous eggs, don’t you?


  33. #
    Katrina @ Warm Vanilla Sugar — February 14, 2014 @ 6:53 pm

    Sweet goodness, I would eat up the whole baking tray of these straight from the oven! These toasts look fabulous!


  34. #
    Paula – bell’alimento — February 14, 2014 @ 10:44 pm

    This is right up my alley! Perfect for breakfast, lunch or dinner!


  35. #
    Alison @ Daily Moves and Grooves — February 14, 2014 @ 11:22 pm

    this is perfect.


  36. #
    Lily (A Rhubarb Rhapsody) — February 14, 2014 @ 11:37 pm

    Okay, I’m going to confess. I have never, ever had a poached egg, never. I used to love soft boiled eggs as a kid but as I grew up I got more and more freaked out by runny eggs, the texture just didn’t sit right with me. I also hate jello. I just can’t dig slimy. As such, I’m a strictly scrambled, hard boiled or omelet kind of girl. Maybe I need to be brave and destroy my irrational dislike of poached eggs.


  37. #
    Amy — February 15, 2014 @ 2:47 am

    I’m just about to go out to dinner and now you’ve made me want this instead! Breakfast tomorrow perhaps… I wonder if I put this photo under my darling’s face he will get the message?


  38. #
    Helen @ Scrummy Lane — February 15, 2014 @ 3:37 am

    The flavors in this sound absolutely beautiful! Especially love the idea of adding the roasted garlic. Oh dear … it’s breakfast time here and you’ve made me want this now but I don’t have the ingredients …


  39. #
    Nancy Long — February 15, 2014 @ 9:59 am

    this is definitely on the list to try – my fav breakfast is corned beef hash and poached eggs. Think this would work well with it. BTW, love, love Fontina. It’s my fav pizza cheese!


  40. #
    Claire — February 15, 2014 @ 2:31 pm

    These look amazing! I am sadly allergic to avocados (seriously, it’s the worst), so no avocado toast for me… but this sounds incredible!


  41. #
    Rebecca — February 15, 2014 @ 2:52 pm

    This looks so mouthwatering. I have pinned it and hopefully soon can make it myself ;)


  42. #
    Arthur in the Garden! — February 15, 2014 @ 3:33 pm



  43. #
    Larry — February 15, 2014 @ 6:01 pm

    Your posts make me sad about the lunches that I’ve eaten.


  44. #
    Kelly — February 15, 2014 @ 6:28 pm

    This looks and sounds amazing!

    xx Kelly
    Sparkles and Shoes


  45. #
    Emily R — February 15, 2014 @ 8:34 pm

    OMG please come poach me some eggs. You’ve taught me to do it so at least they aren’t ruined before I can eat them, but they never turn out looking as delicious as yours! Every time I go home my Dad offers to make me 12 different delicious things, but 90% of the time I end up asking him to make me poached eggs! Sooo yummy.


  46. #
    Karen — February 15, 2014 @ 8:37 pm

    I made this tonight! I’ve never made (or eaten! wow) anything with brussels sprouts and kale… they added an unexpected but sophisticated bitterness to the whole thing that my husband and I really enjoyed! It was perfect for another cold/snowy day in Syracuse. My culinary horizons have been broadened, thank you :)


  47. #
    Koko @ Koko Likes — February 15, 2014 @ 8:53 pm

    This could not be more up my alley!


  48. #
    ana @ eatsandshoots — February 17, 2014 @ 8:08 am

    Your are a freaking genious! I love the indulgence and decandence of this toast. You have assembled a whole group of ingredients I love in such a brilliant way! All I’m sad about is that I was never able to find fontina cheese where I live. Maybe one day, right?
    I’ll sure try the poaching egg method. I usually make quite a mess ;-)
    Thanks so much for the inspiration!


  49. #
    Alyssa — February 18, 2014 @ 11:58 am

    Okay so I FINALLY tried Avocado toast last week and I LOVED it! I got home from work starving, but had to work out before dinner and we had one sad avocado starting to get soft on the countertop… so I smashed it all up (a la How Sweet) and toasted some thick oatmeal bread and spread it all on top. YUM!! I’m so buying more avocados and making that ish for the rest of this awful winter.

    Is it over yet??


  50. #
    wendy@chezchloe — February 22, 2014 @ 9:45 pm

    Way better than sprinkles and one can never be done with eggs and toast – it’s just too easy to change it up and always be great.



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