Asparagus and Soft Eggs on Toast Recipe
This recipe brings together tender asparagus, perfectly soft-boiled eggs, and crispy toast for a delightful meal that's suitable for any time of the day.
Equipment
- 1 Large Pot For blanching asparagus
- 1 Toaster For toasting bread
- 1 Slotted Spoon For removing eggs
Ingredients
- 8 slices Whole grain bread
- 1 bunch Asparagus Trimmed
- 4 Large eggs
- to taste Salt and pepper
- 2 tbsp Butter Optional, for toast
- 1 tbsp Olive oil For asparagus
- 1 tsp Lemon zest Optional, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add asparagus and cook for 3-4 minutes until bright green and tender. Drain and set aside.
- Toast the slices of bread until crisp.
- Spread butter on each toast (optional).
- Bring water to a gentle boil in a pot. Carefully add the eggs and cook for 6-7 minutes for soft-boiled or to your desired doneness.
- Remove the eggs with a slotted spoon and place them in cold water to stop the cooking process. Peel the eggs.
- Arrange the blanched asparagus on top of each toast.
- Cut the soft-boiled eggs in half and place on top of the asparagus. Season with salt and pepper to taste.
- Drizzle with olive oil and garnish with lemon zest, if using.
Notes
For a richer taste, you can use a cheese spread instead of butter on your toast.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 22gProtein: 13gFat: 12gSaturated Fat: 5gCholesterol: 190mgSodium: 400mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 43500IUVitamin C: 5.3mgCalcium: 600mgIron: 0.4mg
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