Asparagus and Eggs Breakfast (on Toast)

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

You can make this simple brunch or breakfast recipe for asparagus and eggs on toast in about 15 minutes. Perfect for a delicious Sunday morning breakfast. 

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

Check out more eggs on toast: Scrambled Eggs on Toast, Garlic Mushroom Toast with Poached Egg, and Poached Eggs and Tomatoes on Toast. 

Or make Cottage Cheese Toast for breakfast or lunch.

Recipe ingredients

• Bread:
  • The most important ingredient of this egg and asparagus toast is the bread. Not the asparagus nor the eggs. You could eat those without any bread, and they will taste amazing, but you need good bread to make a good toast.
  • Use good quality bread, preferably sourdough bread. What you need is sturdy, hearty rye or whole wheat bread.
  • Don't use packaged bread that is sweet and way too soft.

• Eggs: Fresh large eggs, one soft-boiled egg per toast should be okay, but if you want to serve two per serving, please do (I often do). 
• Asparagus: 6 stalks of regular, medium size. If they are small, feel free to use more.
• Sun-dried tomatoes in oil and capers.
• Arugula leaves (rocket) are perfect, as they have that peppery flavor. Watercress is also lovely if you can get it.
• Parmesan: Freshly grated Parmesan cheese. 
• Mayonnaise: Your favorite brand or homemade whole egg mayonnaise. You could also try this delicious lemon mayonnaise we served with puff pastry asparagus; it fits this recipe perfectly. 
• Other ingredients include olive oil, fine sea salt or kosher, and ground black pepper. 

How to make asparagus and eggs for breakfast?

Cook soft-boiled eggs:

• Fill a small saucepan with cold water, cover, and bring the water to a boil on medium-high heat.
• Lower the heat and carefully lower the eggs into the simmering water (use a spoon or a slotted spatula).
• Simmer for 6 minutes (1).
• Remove and place in a bowl of ice or very cold water to stop the cooking process.

Asparagus:

• Prepare and cook the asparagus stalks at the same time.
• Wash and dry them with a paper towel and cut the woody ends. Heat the oil in a large skillet or frying pan and cook the stalks for about 3-4 minutes, shaking the pan a few times in between.
• The spears should have a few golden brown spots here and there and still be al dente.
• Season it with salt and pepper (2). 

Prepare the additional ingredients: 

• Wash and dry the arugula leaves. 
• Toast the bread. 
• Chop the tomatoes and the capers. 

Assemble the asparagus breakfast:

• Spread one tablespoon of mayonnaise on each slice of bread. Place each piece on a serving plate.
• Top with arugula, asparagus (halve the stalks if too long), tomatoes, and capers. 
• Peel and halve the soft-boiled eggs, place them on top, and sprinkle a little Parmesan over the toast. 
• You can sprinkle a bit of chopped fresh parsley on top.

Expert Tips

Timing: 

This asparagus breakfast recipe is easy and quick to make, but it is all about timing. The bread, asparagus, and eggs should all be ready to be served at the same time so that everything is nice and hot. 

1. Start by setting the water. During the time it needs to get to a boil, clean and prepare the asparagus for cooking, wash the salad leaves, and start chopping the tomatoes and the capers. Heat the skillet as well.
2. Once you’ve lowered the eggs into the water, start cooking the asparagus spears. 
3. Toast the bread slices during the last minutes of the cooking time (depending on how quick your toaster is). 
4. Finish chopping the tomatoes and capers if you’re not done yet. 
5. Spread the mayo and assemble the toast as soon as the eggs and the asparagus are cooked. 

Eggs:

• They should be large and go into the boiling water straight from the fridge.
• If they are at room temperature, you should slightly reduce the cooking time to ensure that the egg yolks are still runny.
• If you prefer hard-boiled eggs, increase the cooking time by 2-3 minutes. 

Recipe FAQs

More quick asparagus recipes

Recipe

Eggs and Asparagus on Toast

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

5 from 11 votes

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Course: Breakfast

Cuisine: American, German

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 2 people

Calories: 425kcal

Author: Adina

Equipment

• ▢
  Large skillet or frying pan
• ▢
  Saucepan

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Ingredients 

• ▢ 2 eggs large, Note 1
• ▢ 6 stalks asparagus
• ▢ 1 tablespoon olive oil
• ▢ 1 small handful arugula rocket
• ▢ 2 slices 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

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

1. 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.
2. Bread: Use baker-quality, sturdy rye or whole wheat bread. Don’t use packaged toast bread; it’s too soft and too sweet.

Nutrition

Serving: 1toast | Calories: 425kcal | Carbohydrates: 37g | Protein: 15g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 171mg | Sodium: 647mg | Potassium: 322mg | Fiber: 3g | Sugar: 4g | Vitamin A: 908IU | Vitamin C: 7mg | Calcium: 119mg | Iron: 5mg

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