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!
Eggs and Soldiers with Asparagus
Servings: 4 • Size: 1 egg, 1 slice toast, 5 asparagus • Old Points: 4 pt • Points+: 4 pt
Calories: 221.1 • Fat: 7.2 g • Protein: 12.1 g • Carb: 29.2 g • Fiber: 4.9 g • Sugar: 0.0 g
Sodium: 227.0 mg (without salt)
- 4 large brown eggs
- 4 slices whole wheat toast
- 20 thin spears of asparagus
- salt and fresh cracked pepper
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.