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Eggs and Savory French Toast with Cheese and Asparagus

"Use up that antique bread and feature breakfast for dinner with this splendid savory dish. I made this dish when my boyfriend had his tooth pulled and could simplest devour egg-based totally, gentle dishes. This was delicious however additionally easy on the tooth!"

Ingredients :

1 tablespoon unsalted butter, divided
6 (1 inch thick) slices stale French bread
1 cup complete milk
three eggs, divided
1 pinch floor nutmeg
salt and floor black pepper to flavor
half cup grated Parmesan cheese
1 stalk asparagus, chopped
1 tablespoon olive oil

Instructions :

Prep : 15M	Cook : 2M	Ready in : 58M

Preheat oven to four hundred levels F (two hundred ranges C). Grease a 1-quart baking dish with 1 teaspoon butter.
Arrange bread slices in a single layer within the baking dish.
Whisk milk, 1 egg, nutmeg, salt, and pepper together in a bowl. Pour over bread slices. Sprinkle Parmesan cheese on pinnacle. Let stand till milk combination is absorbed, 15 to half-hour. Dot last 2 teaspoons butter over Parmesan cheese.
Toss asparagus with olive oil in a bowl. Spread on a baking sheet. Season with salt and pepper.
Bake bread slices in the preheated oven until puffed up, approximately 10 minutes. Place asparagus inside the oven. Continue baking bread slices until golden brown, about 10 minutes extra.
Fill a large saucepan with 2 to three inches of water and produce to a boil. Reduce the warmth to medium-low to bring water to a mild simmer.
Crack 1 egg into a small bowl then gently slip egg into the simmering water, protecting the bowl simply above the floor of water. Repeat with the final egg. Cook eggs till the whites are company and the yolks have thickened but still runny, 2 half to three mins. Remove the eggs from the water with a slotted spoon.
Divide bread between 2 plates. Top each element with a poached egg. Season with salt and pepper. Serve asparagus on the side.

Notes :

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