Go Back
+ servings
asparagus and eggs open sandwich

Eggs and Asparagus on Toast

Eggs and asparagus on toast, this is the perfect spring breakfast, a simple and quick way of enjoying fresh asparagus and soft-boiled eggs.
Course Breakfast
Cuisine German
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 404kcal
Author Adina


  • 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


  • Bring water to a boil in a small saucepan.
  • Preparations: 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.
  • Cook eggs: 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.
  • Cook the asparagus simultaneously, for about 4-5 minutes, shaking the pan often. Add some salt and pepper.
  • Chop: In the meantime, chop the tomatoes and the capers.
  • Toast bread: During the last few minutes of cooking time, toast the slices of bread.
  • Assemble toast: 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. Serve immediately.


Serving: 1toast | Calories: 404kcal | Carbohydrates: 23g | Protein: 16g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 19g | Cholesterol: 205mg | Sodium: 981mg | Fiber: 4g | Sugar: 3g