For 4 people
Ingredients
1 1/2 cups (375 ml) grated Italian cheese blend or Parmesan cheese
2 tbsp (30 ml) fresh oregano, chopped
1 tbsp (15 ml) olive oil
2 cloves garlic, finely chopped
4 large slices of country bread
6 slices of bacon
1 lb (454 g) sliced button mushrooms
1 bunch asparagus, trimmed and cut into 2-inch (5 cm) pieces
1 French shallot, finely chopped
4 eggs
2 tbsp (30 ml) fresh chives, chopped
the zest of 1/2 lemon, grated
aged balsamic vinegar (optional)
salt and pepper
Steps
- Preheat oven to 400°F (200°C). In a bowl, combine grated cheese, oregano, olive oil, and garlic. Season with pepper. Place bread slices on a baking sheet, cover with cheese mixture, and bake for 6 to 8 minutes, or until cheese melts and begins to brown. Remove bread from oven and set aside on a wire rack.
- Meanwhile, in a large skillet, cook the bacon slices over medium heat for 6 to 8 minutes or until golden brown and crispy (turn halfway through cooking). Drain the bacon slices on a paper towel-lined plate, coarsely chop them, and set aside.
- Remove the fat from the skillet, leaving 1 tbsp (15 ml) of the bacon fat. Add the mushrooms, asparagus, and shallot. Season with salt and pepper. Cook over medium-high heat, stirring occasionally, for 10 to 12 minutes, or until the vegetables are tender and golden.
- Meanwhile, bring a pot of water to a boil. Using a slotted spoon or large spoon, gently lower the eggs into the boiling water and cook for 6 minutes. Using the slotted spoon, remove the eggs from the boiling water and plunge them into a bowl of ice water to stop the cooking process. Peel them carefully.
- When ready to serve, place the reserved cheese bread slices on 4 plates. Top with the sautéed vegetable mixture, reserved chopped bacon, chives, and lemon zest. If desired, sprinkle with grated cheese and drizzle with a dash of aged balsamic vinegar. Place a soft-boiled egg on each toast. Serve with a green salad.