How To Make Eggs and Toast with Asparagus
For this eggs and toast recipe, soft-boiled eggs serve as the perfect recipe for strips of toasted whole wheat bread and blanched fresh asparagus.
- 4brown eggs,large
- 4sliceswhole wheat toast
- 20thin spears of asparagus
- salt and fresh cracked pepper
Bring a large pot of water to a boil over medium heat, when boiling add the eggs, cover and set the timer for 6 minutes.
While the eggs are cooking, make the toast.
Slice each piece into 4 or 5 strips.
When 2 minutes of cooking time remain for the eggs, drop the asparagus into the pot of simmering water to cook.
When the timer goes off, drain the eggs and asparagus and run the eggs under cold water to stop the cooking.
Remove the tops of the eggs and serve with salt and fresh cracked pepper, toast and asparagus for dipping into the yolk.
- Calories: 145.42kcal
- Fat: 5.17g
- Saturated Fat: 1.60g
- Trans Fat: 0.02g
- Monounsaturated Fat: 1.82g
- Polyunsaturated Fat: 1.26g
- Carbohydrates: 15.45g
- Fiber: 2.05g
- Sugar: 2.45g
- Protein: 9.42g
- Cholesterol: 159.96mg
- Sodium: 249.57mg
- Calcium: 74.73mg
- Potassium: 197.94mg
- Iron: 2.62mg
- Vitamin A: 84.09µg
- Vitamin C: 2.29mg
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