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.
Serves:
Ingredients
- 4brown eggs,large
- 4sliceswhole wheat toast
- 20thin spears of asparagus
- salt and fresh cracked pepper
Instructions
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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.
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While the eggs are cooking, make the toast.
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Slice each piece into 4 or 5 strips.
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When 2 minutes of cooking time remain for the eggs, drop the asparagus into the pot of simmering water to cook.
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When the timer goes off, drain the eggs and asparagus and run the eggs under cold water to stop the cooking.
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Remove the tops of the eggs and serve with salt and fresh cracked pepper, toast and asparagus for dipping into the yolk.
Nutrition
- 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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