Asparagus and Soft Eggs on Toast

Asparagus and Soft Eggs on Toast
Quentin Bacon
Break into the soft yolk to create a rich sauce that’s easily mopped up with country toast.

Get the recipe.
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

4
slices rustic country bread
1
pound
asparagus, tough ends trimmed
2
tablespoons
olive oil
kosher salt and black pepper
8
large eggs*
1/4
cup
Parmesan (1 ounce)
*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.
Sara Quessenberry
April 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 51 %
  • Protein 20 g
  • Carbohydrate 22 g
  • Sugar 3 g
  • Fiber 2 g
  • Fat 20 g
  • Sat Fat 5 mg
  • Calcium 188 mg
  • Iron 4 mg
  • Sodium 626 mg
  • Cholesterol 428 mg
What does this mean? See Nutrition 101.