BREAKFAST - Broiled Fontina Toasts with Roasted Garlic and Poached Eggs

By Aemelia

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

Details

Adapted from howsweeteats.com

Preparation

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.)

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!