Follow the instructions for the mustard aioli. Refrigerate until ready to use.

Preheat the oven to 400 degrees F.

Remove and discard the rough ends of the asparagus and lay them on a baking sheet. Drizzle with olive oil, sea salt, and cracked black pepper. Use your hands to rub the oil over the stalks to ensure they’re fully coated. Bake for 8 minutes.

Toast the bread with cheese on top in the oven with the asparagus (or in the toaster) until golden-brown and crispy.

While the toast and asparagus are baking, you can cook your eggs in a frying pan.

Remove toast and asparagus from the oven. Add desired amount of brie or goat cheese, sliced tomatoes, asparagus, sunny-side up egg and mustard aioli and enjoy!