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asparagus and a halved soft boiled egg on toast.
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5 from 11 votes

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American, German
Servings: 2 people
Calories: 425kcal
Author: Adina

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 Note 3
  • 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.
  3. Mayonnaise: Try our Blender Mayonnaise or the Lemon Mayonnaise. Otherwise, you can use your favorite store-bought brand.

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