Chevre Asparagus Egg Toast

• 1 loaf bread, unsliced
• 4 oz chevre (plain, herbed, or peppered are all delicious!)
• 4 large or XL eggs
• 1 lb fresh asparagus, sauteed
• Butter
• Salt and pepper, to taste

1. Preheat griddle or pan to medium heat.
2. Slice bread into thick pieces, and cut circle out of middle.
3. Butter bread and round, and place on griddle.
4. While buttered side is grilling, butter the other side.
5. When toasted, flip over and crack egg into circle. Sprinkle with salt and pepper.
6. When halfway done, sprinkle chevre on top so it starts to melt.
7. Add asparagus to pan to heat back up.
8. Cook egg to desired doneness.
9. Serve with little grilled toast round for dipping.

* As seen on Twin Cities Live May 31, 2018

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