Broiled Fontina Toasts with Roasted Garlic and Poached Eggs

This is a rich and delicious recipe for breakfast or brunch that includes broiled fontina cheese toasts with roasted garlic and perfectly poached eggs on top. It's impossible to say no to melted cheese, garlicky mushrooms, and runny egg yolks.

Ingredients:

• 4 slices of bread
• 4 cloves of garlic, roasted
• 2 cups of fontina cheese, grated
• 4 large eggs
• 2 tablespoons of olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Preheat your oven's broiler on high

Place the slices of bread on a baking sheet and drizzle with olive oil

Place the roasted garlic cloves on the bread slices, spreading them evenly

Sprinkle the grated fontina cheese on top of the garlic and bread slices

Place the baking sheet under the broiler for 3-5 minutes or until the cheese is melted and bubbly, and the edges of the bread are golden brown

While the toasts are broiling, poach the eggs

Bring a pot of water to a gentle simmer and add a splash of vinegar

Carefully crack each egg into a small bowl and gently slide it into the simmering water

Poach for about 3-4 minutes for a runny yolk or longer if you prefer it more cooked

Using a slotted spoon, remove the poached eggs and place them on a plate lined with paper towels to drain excess water

Once the toasts are done, remove them from the broiler

Place a poached egg on top of each cheesy toast

Season with salt and pepper to taste and garnish with fresh parsley

Serve immediately and enjoy!