1. Prepare the ingredients needed to bake vegetables and eggs for toast;
2. Wash and slice okra and asparagus;
3. Blanch the okra for 1-2 minutes and take it out of the pan. After it is out of the pan, immerse it in cold water to cool down.
4. Cut off the toast and roll it thinly with a rolling pin;
5. Spread butter on one side of the toast, and put the buttered side down, recess into a six-fold mold with a diameter of about 7cm, into a cup shape;
6. Cut the bacon in half;
7. Cut bacon leftovers into dices, and chop fragrant into fine pieces;
8. Place the bacon in a circle around the toast and beat in the eggs;
9. Then sprinkle the okra, asparagus, sweet corn kernels, diced bacon, and crumbled French fragrant;
10. Sprinkle some salt and black pepper to taste;
11. Preheat the oven to 170 degrees, put it in the second level (middle level) of the oven, and bake for 10 minutes;
12. Bake until the surface of the egg white turns white and solidified, and the toast corners appear beautiful golden yellow;
Tips:1. Toast slices should be large slices of toast, which is enough to cover the cake mold;
2. Add vegetables at will according to personal preference;
