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!

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