Provencal Breakfast for Dinner
6 Pieces of stale, crusty baguette sliced about 1/2 inch thick and buttered lightly
6 Eggs, scrambled
1 Bunch asparagus, washed and ends removed
2-4 Tablespoons crumbled feta
1 Tsp chopped parsley
1 Tsp chopped chives
1 Tsp thyme
1 Tsp minced garlic
Step 1: Whisk together herbs, egg, salt, pepper and garlic. Sauté the asparagus in a cast iron skillet and set aside.
Step 2: Preheat an oven to 350 degrees. In a well oiled cast iron skillet, lay down the baguette slices in one layer. Pour over the egg mixture and arrange the asparagus on top.
Step 3: Cook for 30-35 minutes and garnish with crumbled feta and herbs.
Serve with chilled rosé and enjoy!