Eggs and Asparagus on Toast

Name: Eggs and Asparagus on Toast
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 people
Ingredients: 2 eggs; 6 talks asparagus; 1 tablespoon olive oil; 1 small handful arugula; 2 lices sourdough bread; 2 sun-dried tomatoes in oil; 2 teaspoons capers; 2 tablespoons mayonnaise; 1 tablespoon parmesan; fine sea salt; freshly ground black pepper

User Reviews

5.0

33 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
2 people
Calories
425 kcal
Course
Breakfast
Cuisine
German, American

Eggs and Asparagus on Toast

Freya Patterson

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Asparagus and eggs on toast - this is the perfect spring breakfast, a simple and flavorful way of enjoying fresh asparagus and soft-boiled eggs.

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Ingredients

Servings

2 eggs large, Note 1
6 talks asparagus
1 tablespoon olive oil
1 small handful arugula rocket
2 lices sourdough bread Note 2
2 sun-dried tomatoes in oil
2 teaspoons capers
2 tablespoons mayonnaise
1 tablespoon parmesan freshly grated
fine sea salt or Kosher salt
freshly ground black pepper

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Instructions

Cook eggs: Bring a small pot of water to a boil. Carefully lower the eggs into the water. Simmer for 6 minutes. Remove and place in a bowl of ice or very cold water to stop the cooking process. 2 eggs
Cook asparagus: In the meantime, wash and dry the asparagus stalks, and remove their lower woody ends. Heat the oil in a pan and fry the asparagus for about 3 or 4 minutes, shaking the pan a few times in between. Add some salt and pepper. Halve the cooked asparagus stalks if desired to fit better on the bread slices. 6 asparagus stalks, 1 tablespoon olive oil + salt + pepper
Prepare ingredients: Wash and dry the arugula leaves. Toast the bread. Chop the tomatoes and the capers. 1 small handful arugula + 2 slices bread + 2 sun-dried tomatoes in oil + 2 teaspoon capers
Assemble toast: Spread one tablespoon of mayonnaise on each toast. Top with arugula, asparagus, tomatoes, and capers. Peel and halve the soft-boiled eggs, place them on top, sprinkle a little Parmesan over the toast, and serve immediately. 2 tablespoon mayonnaise + 1 tablespoon Parmesan

Equipments used:

Notes

Eggs: They should be cold, straight from the fridge. For hard-boiled eggs, increase the cooking time by 3-4 minutes. You can also poach or fry the eggs instead.
Bread: Use baker-quality, sturdy rye or whole wheat bread. Don’t use packaged toast bread; it’s too soft and too sweet.

Nutrition Information

Show Details

Serving 1toast Calories 425kcal (21%) Carbohydrates 37g (12%) Protein 15g (30%) Fat 25g (38%) Saturated Fat 5g (25%) Polyunsaturated Fat 9g Monounsaturated Fat 10g Trans Fat 0.04g Cholesterol 171mg (57%) Sodium 647mg (27%) Potassium 322mg (9%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 908IU (18%) Vitamin C 7mg (8%) Calcium 119mg (12%) Iron 5mg (28%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 425 kcal

% Daily Value*

Serving	1toast
Calories	425kcal	21%
Carbohydrates	37g	12%
Protein	15g	30%
Fat	25g	38%
Saturated Fat	5g	25%
Polyunsaturated Fat	9g	53%
Monounsaturated Fat	10g	50%
Trans Fat	0.04g	2%
Cholesterol	171mg	57%
Sodium	647mg	27%
Potassium	322mg	7%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	908IU	18%
Vitamin C	7mg	8%
Calcium	119mg	12%
Iron	5mg	28%