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!
Did you make this recipe?
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I appreciate you so much!
Okay. I promise. I’m done with the toast and the eggs for now. Well, maybe just the toast. I think. Kind of.
69 Comments on “Broiled Fontina Toasts with Roasted Garlic and Poached Eggs.”
This is all I want for valentine’s day!
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!
I’ve been loving on some eggs recently…eating them for lunch. I love drippy eggs too. This recipe is PERFECT for V day!
Yes. This is my love language!
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!
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
I want this NOW! Happy Valentine’s Day!
You are right! You are SO totally right. Excuse me while I go get some eggs a’poaching.
Happy V-day! xo
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.
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
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
LOVE these ingredients — especially that roasted garlic! Looks delish!
That egg. Ohhhh, that egg!
Eggs are so misunderstood. You have given them a new life on something so irresistible!
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.
this is the most amazing thing i’ve ever read. day = made.
(and thank YOU!!)
Look delicious! Trying these ASAP!
Best Valentine’s Day lunch ever! You keep me craving eggs! Thanks!
Ain’t nothin’ wrong with eggs! They don’t call them incredible and edible for nothing : )
I love all these brussels sprouts recipes! Keep them coming! This looks fantastic!
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
Looks really good, especially when my stomach is grumbling :-)
I must love myself a whole lot because I put eggs on every day.
Oohh these look good!!! Happy Valentine’s Day!
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!
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.. ;)
Woah this looks amazing!!
See, this is my kind of holiday breakfast. BEautiful runny egg yolk for all!
i’ve been totally nutso over poached eggs lately! This looks incredible.
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.
Keep doing the eggs and toast!! It’s the only thing my pregnant belly is happy with right now.
This (or some variation of it) is my go to quick lunch. You do realize you make the most gorgeous eggs, don’t you?
Sweet goodness, I would eat up the whole baking tray of these straight from the oven! These toasts look fabulous!
This is right up my alley! Perfect for breakfast, lunch or dinner!
this is perfect.
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.
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?
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 …
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!
These look amazing! I am sadly allergic to avocados (seriously, it’s the worst), so no avocado toast for me… but this sounds incredible!
This looks so mouthwatering. I have pinned it and hopefully soon can make it myself ;)
Your posts make me sad about the lunches that I’ve eaten.
This looks and sounds amazing!
Sparkles and Shoes
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.
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 :)
This could not be more up my alley!
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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!
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