Eggs and Soldiers with Asparagus
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Eggs and Soldiers with Asparagus
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Strips of whole wheat toast "soldiers" and crisp tender asparagus dipped into a soft boiled egg, if that's not the perfect Spring breakfast, I don't know what is!
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Ingredients
- 4 large brown eggs
- 4 slices whole wheat toast
- 20 thin spears of asparagus
- salt and fresh cracked pepper
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Instructions
- 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.
Nutrition Information
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Serving
1egg, 1 slice toast, 5 asparagus
Calories
221kcal
(11%)
Carbohydrates
29g
(10%)
Protein
12g
(24%)
Fat
70g
(108%)
Sodium
227mg
(9%)
Fiber
5g
(20%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Serving | 1egg, 1 slice toast, 5 asparagus | |
| Calories | 221kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 12g | 24% |
| Fat | 70g | 108% |
| Sodium | 227mg | 9% |
| Fiber | 5g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
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