Scrambled Egg and Roasted Asparagus Toast with Havarti Dill is a super simple breakfast that's elegant enough for a holiday or special occasion brunch.
Layer the asparagus into a skillet and drizzle with extra virgin olive oil then season with salt and pepper. Saute for 5-8 minutes or until asparagus is roasted yet still slightly crisp. Set aside.
Toast the bread slices then spread with butter.
Meanwhile, whisk the eggs and half and half 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 center of the pan with a spatula and continue to stir the eggs.
Remove from heat while the eggs are still soft and a little wet looking. They will finish cooking using the transfer heat in the pan.
Top the buttered toasts with 1/2 slice of cheese and 3 to 4 roasted asparagus spears.
Next top the asparagus with 1/4 of the scrambled eggs. Serve immediately.