Home MealsMain Dish Asparagus and Egg Toast with Parmesan

Asparagus and Egg Toast with Parmesan

by Adina 11/05/2016 18 comments

asparagus and eggs open sandwich

 

An open faced sandwich with asparagus and eggs, this is the perfect spring toast, a simple and quick way of enjoying fresh asparagus and soft boiled eggs.

 

OPEN FACED SANDWICH WITH ASPARAGUS AND EGGS

Healthy, light, seasonal and soooooo delicious, one of the quickest and most satisfying ways of enjoying asparagus.

 

asparagus sandwich arugula Asparagus and Egg Toast with Parmesan

 

I didn’t plan to post this asparagus and egg recipe, I only made it because I had a few stalks asparagus 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 the recipe for this asparagus and eggs toast found in a magazine a few days ago.

I started cooking the asparagus and the kitchen was suddenly smelling so heavenly, that I decided to take pictures even before I had actually tasted the toast. I thought, worst case, I just delete the photos, but I would be angry if the meal turns out great and I didn’t take any photos. I am glad about the photos because the toasts were so good, I definitely have to share them.

 

asparagus sandwich 683x1024 Asparagus and Egg Toast with Parmesan

 

HOW TO MAKE ASPARAGUS AND EGG TOAST?

I changed the recipe a little bit by using rye wholemeal bread and homemade lemon mayonnaise.

You can use white bread and plain mayonnaise, of course, but I love the bite given by toasted wholemeal bread and the lemon mayonnaise is really worth making, it is a dream and suitable not only for this dish but for many, many others.

I made soft-boiled eggs, because my daughter just loves them so, but a poached egg would be just as good. Whatever you like best.

I am mentioning my daughter, but don’t think that she or her brother ate this toast πŸ™ The moment they saw the asparagus they asked what else there is to eat. So they only had toast with egg and salad.

I hope that if they keep seeing my husband and me enjoying asparagus and some other choice vegetable, they will learn to like them when they grow older.

Otherwise this is an easy recipe, made in less than 15 minutes, a perfect lunch or light dinner.

Making asparagus and eggs open sandwich step by step:

  1. Bring a small pot of water to a boil.
  2. Add some salt and the eggs and boil for 6 minutes to obtain soft boiled eggs.
  3. In the meantime, remove the lower part of the asparagus and halve the stalks.
  4. Halve the obtained pieces lengthwise as well.
  5. Heat the oil in a pan and fry the asparagus for about 3 or 4 minutes, shaking the pan a few times in between.
  6. Add some salt and pepper.
  7. Chop the tomatoes and the capers.
  8. Toast the bread.
  9. Wash and dry the rocket. Chop it roughly.
  10. Spread one tablespoon mayonnaise on each toast.
  11. Top with rocket, asparagus, tomatoes and capers.
  12. Halve the soft boiled eggs, place them on top, grate some Parmesan over the toast and serve immediately.

 

asparagus sandwich mayonnai Asparagus and Egg Toast with Parmesan

 

 

MORE OPEN FACED SANDWICHES

Open faced sandwiches are really common in our house, I make some sort or another of an open sandwich almost daily. We have them either for breakfast, toasts including eggs like this asparagus and eggs toast or bread slices topped with egg salad.

Or we have a delicious smoked salmon sandwich or Danish smorrebrod for lunch. And for a quick and super delicious and healthy dinner, how about this wonderful toast or open sandwich with roasted tomatoes and poached eggs or mushroom garlic sourdough toast with poached egg? Family favorites, all of them!

 

 

asparagus sandwich arugula 200x200 Asparagus and Egg Toast with Parmesan

Asparagus and Egg Toast

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

An open faced sandwich with asparagus and eggs, this is the perfect spring toast, 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 a small pot of water to a boil. Add some salt and the eggs and boil for 6 minutes to obtain soft-boiled eggs.
  2. In the meantime, remove the lower part of the asparagus and halve the stalks. Halve the obtained pieces lengthwise as well.
  3. 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.
  4. Chop the tomatoes and the capers. Toast the bread. Wash and dry the rocket leaves.
  5. Spread one tablespoon mayonnaise on each toast. Top with rocket, asparagus, tomatoes and capers.
  6. Halve the soft-boiled eggs, place them on top, grate some Parmesan over the toast and serve immediately.
Nutrition Information:
Yield: 2 Serving Size: 1 toast
Amount Per Serving:Calories: 404 Total Fat: 28g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 205mg Sodium: 981mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 4g Sugar: 3g Sugar Alcohols: 0g Protein: 16g
Nutrition information isn’t always accurate.

 

You may also like

18 comments

Marvellina @ What To Cook Today 12/05/2016 - 00:30

Seriously can’t go wrong with this! You make me want to have it for breakfast tomorrow πŸ™‚

Reply
Adina 14/05/2016 - 13:12

Thank you, Marvellina. So many of you would like to eat this for breakfast that I think I have to tag the recipe as “breakfast” as well. πŸ™‚

Reply
Kathryn @ Family Food on the Table 12/05/2016 - 03:31

Oh yum!! I could eat this any time of day – breakfast, lunch or dinner! Love the soft-boiled eggs, but I could see a quick poached or fried one being good here too. So many options! (And yes, let’s hope our modeling pays off – my kids are decent on veggies but not nearly the veggie lover I am. It takes time I guess…)

Reply
Adina 14/05/2016 - 13:11

Poached eggs would be my first choice as well, but the kids wanted boiled eggs. Almost just as good as poached. πŸ™‚ And yes, I am hoping they will learn to like veggies more than they do now…

Reply
[email protected]'s Recipes 12/05/2016 - 17:44

My husband hates asparagus…he can eat kale, but not asparagus, and i totally LOVE this spring veggie. The toast looks droolworthy!

Reply
Adina 14/05/2016 - 13:09

My husband use to not eat asparagus as well, but he enjoys it more and more now.

Reply
Meghan | Fox and Briar 13/05/2016 - 01:56

This looks sooo delicious! That egg is perfection! And I can’t wait for that lemon mayo, it sounds amazing!

Reply
Adina 14/05/2016 - 13:09

Thank you, Meghan.

Reply
Thao @ In Good Flavor 13/05/2016 - 03:05

What a great idea for lunch or a light dinner! Soft boiled eggs, asparagus, and lemon mayo-sounds so good! I’ll be making this!

Reply
Adina 14/05/2016 - 13:08

That would be great, Thao, let me know what you think.

Reply
Anu - My Ginger Garlic Kitchen 13/05/2016 - 10:42

What an amazing looking dish, Adina! Mouthwatering! This toast is perfect for spring.
I’d love to try it!

Reply
Adina 14/05/2016 - 13:08

Thank you, Anu, I hope you try it!

Reply
allie @ Through Her Looking Glass 13/05/2016 - 13:47

Oh that is so funny about the kids and the asparagus. Several of my kids didn’t like asparagus either, but now 3 out of the 4 eat it, so there is hope! πŸ™‚ Keep persevering. What pretty toasts these are, I love it with the soft boiled eggs. I could see this being served in a quaint cafe! Yum.

Reply
Adina 14/05/2016 - 13:08

That would be great, if my kids would start eating asparagus (and several other veggies) as well.

Reply
Rachel @SimpleSeasonal 13/05/2016 - 15:10

Mmmm! This looks sooo good! I’m really wishing that I hadn’t skipped breakfast this morning. Now all I’m going to be able to think about is this yummy toast!

Reply
Adina 14/05/2016 - 13:07

πŸ™‚ πŸ™‚

Reply
Cathleen @ A Taste Of Madness 14/05/2016 - 02:12

I am always looking for new ways to spice up toast! This looks delicious!

Reply
Adina 14/05/2016 - 13:07

Thank you, Cathleen.

Reply

Leave a Comment

Would you like to know when a recipe is published? We will notify you as soon as one has been published!