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Eggs and Asparagus on Toast

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

 

Asparagus and Eggs on Toast

 

Asparagus Egg Toast

 

A simple recipe for asparagus and eggs on toast, the perfect spring or asparagus breakfast, put together in about 15 minutes.

A piece of toasted rye bread topped with arugula, asparagus, and a soft boiled egg. Healthy, light, seasonal, and soooooo delicious! Not only perfect for breakfast but also very suitable as a light lunch or dinner.

I didn’t plan to post this asparagus and egg recipe, I only made it because I had a few stalks leftover from making the bacon-wrapped asparagus. I didn’t know what to do with the 5 or 6 remaining stalks, but I promptly remembered this recipe, which I had made a couple of times before.

 

Asparagus Egg Toast

 

What do you need?

This asparagus egg toast recipe requires few ingredients, but they should all be of good quality as you will taste every single one of them and the combination is just amazing!

Bread:

  • The most important ingredient of this sandwich is the bread. Not the asparagus, nor the eggs. You could eat those without any bread at all and they will taste amazing, but to make a good toast you need good bread.
  • Use good quality rye bread, preferably sourdough bread.
  • What you need is sturdy, hearty rye or wholemeal bread, preferably bought at the bakers.
  • Don’t use packaged bread, packaged toast bread, sweetened, soft slices of bread.
  • It absolutely makes a difference!

Eggs:

  • Make sure that the eggs are fresh and cook them soft, that yolk has to be runny and cover the rest of the sandwich with that creamy delight.

Asparagus:

  • 5-6 stalks of regular, medium size.
  • The smaller, trimmed asparagus is also fine, you will need more spears of that kind, because they are smaller.

Sun-dried tomatoes:

  • Use the sun-dried tomatoes in oil, the packaged ones will be too dry for this recipe.

Salad leaves:

  • Rocket (arugula) is perfect, as it has that peppery flavor.
  • However, other small salad leaves like mache (lamb’s lettuce), watercress or baby spinach would be fine as well.

 

Asparagus Egg Toast

 

How to make the perfect asparagus egg toast?

It is all about timing so that you have a warm toast on your plate.

  • Step 1: Bring water to a boil in a small saucepan.
  • Step 2: In the meantime, clean and halve the asparagus spears. Wash and dry the salad leaves. Grate the Parmesan. Set aside. Heat the oil in the pan.
  • Step 3: Once the water boils, add some salt and eggs. Cook the eggs on medium-low heat for about 6 minutes to obtain soft boiled eggs. Cook more or less according to personal taste and size of eggs.
  • Step 4: Fry the asparagus at the same time, for about 4-5 minutes, shaking the pan often. Add some salt and pepper.
  • Step 5: In the meantime, chop the tomatoes and the capers.
  • Step 6: During the last minutes cooking time, toast the slices of bread.
  • Step 7: Drain the eggs and rinse under very cold running water.
  • Step 8: Spread the mayonnaise on the toasted bread. Top with arugula, asparagus, tomatoes, and capers. Halve the soft boiled eggs, place them on top, grate some Parmesan over the toast.
  • Serve immediately.

 

More toasts and sandwiches?

Poached Eggs and Tomatoes on Toast

Mushroom Egg Toast

Smoked Salmon Sandwich

Danish Open-Faced Sandwiches – Smorrebrod

 

Pin it for later!

 

sandwich with asparagus and dried tomatoes

 

First published: May 11th, 2016.

Last updated: April 25th, 2020.

 

asparagus and eggs open sandwich

Eggs and Asparagus on Toast

Yield: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

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

Ingredients

  • 2 eggs
  • 5-6 stalks green asparagus
  • 1 tablespoon olive oil
  • 2 sun-dried tomatoes in oil
  • 2 teaspoons capers
  • 1 small handful rocket
  • 2 slices rye wholemeal bread
  • 2 tablespoons mayonnaise or lemon mayonnaise
  • some freshly grated Parmesan
  • fine sea salt and freshly ground black pepper

Instructions

  1. Bring water to a boil in a small saucepan.
  2. In the meantime, clean and halve the asparagus spears. Wash and dry the salad leaves. Grate the Parmesan. Set aside. Heat the oil in the pan.
  3. Once the water boils, add some salt and the eggs. Cook the eggs on medium-low heat for about 6 minutes to obtain soft boiled eggs. Cook more or less according to personal taste and size of eggs.
  4. Fry the asparagus at the same time, for about 4-5 minutes, shaking the pan often. Add some salt and pepper.
  5. In the meantime, chop the tomatoes and the capers.
  6. During the last minutes cooking time, toast the slices of bread.
  7. Drain the eggs and rinse under very cold running water. Spread the mayonnaise on the toasted bread. Top with arugula, asparagus, tomatoes and capers. Halve the soft boiled eggs, place them on top, grate some Parmesan over the toast.
  8. Serve immediately.
Nutrition Information:
Yield: 2 Serving Size: 1 toast
Amount Per Serving: Calories: 404Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 205mgSodium: 981mgCarbohydrates: 23gFiber: 4gSugar: 3gProtein: 16g

Nutrition information isn’t always accurate.

 

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