Asparagus and Soft Eggs on Toast

asparagus-eggs-toast
Photo by Quentin Bacon
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 348 calories
    • Calories 51 calories from fat
    • Fat 20 g
    • Sat Fat 5 mg
    • Cholesterol 428 mg
    • Sodium 626 mg
    • Protein 20 g
    • Carbohydrate 22 g
    • Sugar 3 g
    • Fiber 2 g
    • Iron 4 mg
    • Calcium 188 mg

Ingredients

  1. Check 4 slices rustic country bread
  2. Check 1pound asparagus, tough ends trimmed
  3. Check 2tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 8 large eggs*
  6. Check 1/4cup Parmesan (1 ounce)
  7. Check *Because the eggs in this recipe are not fully cooked, there is a risk of food-borne illness.

Directions

  1. Heat broiler. Place the bread and asparagus on a baking sheet. Drizzle with the oil and season with 1/2 teaspoon each salt and pepper.
  2. Broil until the bread is toasted, 1 to 2 minutes per side; transfer the bread to plates. Continue broiling the asparagus, tossing once, until tender, 4 to 8 minutes more.
  3. Meanwhile, bring a large saucepan of water to a boil. Carefully lower the eggs into the water. Reduce heat and gently simmer for 6 minutes. Cool under running water and peel.
  4. Divide the asparagus among the toast, sprinkle on the Parmesan, and top with the eggs.