Broiled Fontina Toasts with Roasted Garlic and Poached Eggs.
If you love yourself, you’ll put some eggs on your Valentine’s Day.
Am I right or am I right?
It may not be sprinkles, but it’s just as good. Swear.
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.
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.
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 Veg Toasts with Roasted Garlic and Poached Eggs
- 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!
Okay. I promise. I’m done with the toast and the eggs for now. Well, maybe just the toast. I think. Kind of.