Soft Boiled Egg over Vegetable Sauté and Toast
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Soft Boiled Egg over Vegetable Sauté and Toast
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 2 tsp olive oil
- ½ onion sliced, small sweet yellow
- 4 asparagus wooden ends removed and cut into thirds, spears
- grape tomatoes handful
- 1 egg
- 1 piece bread toasted, leftover or toast
Instructions
- Heat the olive oil in a skillet over medium heat. Add the onion and cook for 5-7 minutes, stirring often, until softened. Add the asparagus and tomatoes then cook, stirring often, for 5-6 minutes. Season with sea salt and freshly cracked pepper, to taste.
- While the veggies are cooking, prepare your soft-boiled egg. Heat an inch of water in a small saucepan over medium-high heat until boiling. Add the egg, reduce the heat to medium, and cover with a lid. Let the egg cook for 6 minutes then remove it from the stove. Side Note: if you are using a jumbo-sized egg, cook for 6 minutes & 30 seconds.
- Place the toast into the toaster.
- Run the saucepan and egg under cold water until the egg is cool enough to be handled. Using a knife, crack the top edge of the egg then gently peel, making sure to be careful so you don't puncture the egg.
- Place the piece of toast down on the plate, spoon the veggie mixture over the toast. Add the peeled egg then carefully slice down the center of the egg with a knife, season with sea salt and freshly cracked pepper, to taste.
- Serve immediately. Enjoy!
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