Skinnytaste > Recipes > Eggs and Soldiers with Asparagus

Eggs and Soldiers with Asparagus

This post may contain affiliate links. Read my disclosure policy.
Strips of whole wheat toast "soldiers" and crisp tender asparagus dipped into a soft boiled egg, if that's not the perfect Spring breakfast, I don't know what is!

Strips of whole wheat toast “soldiers” and crisp tender asparagus dipped into a soft boiled egg, if that’s not the perfect Spring breakfast, I don’t know what is!

Not only is this a quick, affordable, healthy way to start the morning (takes less than 10 minutes), it’s also fun dunking your toast strips and asparagus into the yolk.

Eggs yolks used to get a bad rap, but according to the USDA, egg yolks are considered a healthy option because they are high in protein, vitamins and minerals. The nutrients in eggs can play a positive role in muscle strength, brain function, eye health and more.

As a child, I remember having soft boiled eggs for breakfast. My mom would serve it in a cute little egg holders and a mini spoons which is probably what started my obsession with egg holders. Don’t you just love them!

Skinnytaste Simple promo banner

Eggs and Soldiers with Asparagus

2
Cals:221
Protein:12
Carbs:29
Fat:70
Strips of whole wheat toast "soldiers" and crisp tender asparagus dipped into a soft boiled egg, if that's not the perfect Spring breakfast, I don't know what is!
Course: Breakfast, Brunch
Cuisine: American
Strips of whole wheat toast "soldiers" and crisp tender asparagus dipped into a soft boiled egg, if that's not the perfect Spring breakfast, I don't know what is!
Cook: 10 minutes
Total: 10 minutes
Yield: 4 servings
Serving Size: 1 egg, 1 slice toast, 5 asparagus

Ingredients

  • 4 large brown eggs
  • 4 slices whole wheat toast
  • 20 thin spears of asparagus
  • salt and fresh cracked pepper

Instructions

  • Bring a large pot of water to a boil over medium heat, when boiling add the eggs, cover and set the timer for 6 minutes.
  • While the eggs are cooking, make the toast.
  • Slice each piece into 4 or 5 strips.
  • When 2 minutes of cooking time remain for the eggs drop the asparagus into the pot of simmering water to cook.
  • When the timer goes off, drain the eggs and asparagus and run the eggs under cold water to stop the cooking.
  • Remove the tops of the eggs and serve with salt and fresh cracked pepper, toast and asparagus for dipping into the yolk.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Nutrition

Serving: 1 egg, 1 slice toast, 5 asparagus, Calories: 221 kcal, Carbohydrates: 29 g, Protein: 12 g, Fat: 70 g, Sodium: 227 mg, Fiber: 5 g

Categories: