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.
Or make Cottage Cheese Toast for breakfast or lunch.
Jump to recipe
- 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 mayonnaise. You could also try this delicious lemon mayonnaise; it fits the asparagus 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.
- 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.
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.
- 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.
- Once you’ve lowered the eggs into the water, start cooking the asparagus spears.
- Toast the bread slices during the last minutes of the cooking time (depending on how quick your toaster is).
- Finish chopping the tomatoes and capers if you’re not done yet.
- Spread the mayo and assemble the toast as soon as the eggs and the asparagus are cooked.
- 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.
They add a delicious tangy note but leave them out if you don’t like them.
I love anchovies, so I often add one tinnily chopped fillet per toast. Finely chopped olives are also delicious.
You could also replace the Parmesan with a little bit of crumbled goat cheese.
Absolutely. You can poach them or make fried eggs with a runny yolk.
Not really; the asparagus and egg toasts should be served immediately. The bread will get soggy if it stays for too long.
If I make a toast too many, I scrape the topping off the bread and store only the topping in an airtight container in the fridge. Then, I usually eat those leftovers on the same day with fresh bread.
More quick asparagus recipes
Eggs and Asparagus on Toast
- 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 Note 3
- 1 tablespoon Parmesan freshly grated
- fine sea salt or Kosher salt
- freshly ground black pepper
- 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
- 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.
- Bread: Use baker-quality, sturdy rye or whole wheat bread. Don’t use packaged toast bread; it’s too soft and too sweet.
- Mayonnaise: Try our Blender Mayonnaise or the Lemon Mayonnaise. Otherwise, you can use your favorite store-bought brand.