20-25 spears skinny asparagus (approx)
Extra virgin olive oil
Salt and freshly ground black pepper
4 slices sourdough bread or ciabatta
3 tablespoons butter
4 large eggs
1 tablespoon cream
60g havarti, swiss cheese or cheese of your choice
grated or cut into small chunks
Layer the asparagus on a baking tray and drizzle with extra virgin olive oil then season with salt and freshly ground black pepper. Grill in the oven for 5-8 minutes or until asparagus is lightly roasted.
Toast the sourdough bread slices then spread with butter.
Meanwhile, whisk the eggs and cream in a bowl. Season with a pinch of salt. Melt 1 tablespoon of butter in a non-stick fry pan over medium heat and add the eggs. Let the eggs cook until the edge begins to bubble, then gently push the edges of the egg into the centre of the pan with a spatula and continue to stir the eggs. When the eggs are almost all cooked, add the havarti cheese and stir to mix until cheese is melted. Remove from heat while the eggs are still soft.
Top the buttered sourdough toast with 1/4 each of the scrambled eggs and cheese. Top with 4-5 pieces of the roasted asparagus and sprinkle with bacon.