Eggs and Asparagus on Toast
User Reviews
5
Eggs and Asparagus on Toast
Description
This dish features large eggs cooked to a soft-boiled consistency, offering a tender white and runny yolk. The asparagus stalks are pan-fried briefly in olive oil to retain some crunch and seasoned with salt and pepper. They are halved or left whole to fit on toasted sourdough slices, which provide a robust base to hold the toppings.
The toast is spread with mayonnaise and layered with peppery arugula, chopped sun-dried tomatoes packed in oil, and tangy capers. The soft-boiled eggs are peeled, halved, and placed on top. Finally, a dusting of freshly grated Parmesan cheese adds a nutty element. The result has a contrast of textures from the crisp toast and asparagus to the creamy eggs and mayonnaise, along with a balance of fresh, tangy, and savory flavors.
This combination is suitable for a wholesome breakfast, brunch, or light lunch. The recipe suggests using sturdy rye or whole wheat bread rather than soft packaged toast for better structure.
Different egg cooking methods can be used, such as poaching or frying, and cooking times adjusted for hard-boiled eggs accordingly.
Ingredients
- 2 egg 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
- salt or Kosher salt, fine sea salt
- black pepper freshly ground
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
Notes
- Use cold eggs straight from the fridge for best soft-boiling results.
- For hard-boiled eggs, add 3-4 minutes to the cooking time.
- Use sturdy rye or whole wheat bread instead of soft packaged toast for better texture.
- Eggs can be poached or fried as alternatives to soft-boiling.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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