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Eggs and Soldiers with Asparagus

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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!

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Eggs and Soldiers with Asparagus

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


  • 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.

Last Step:

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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


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57 comments on “Eggs and Soldiers with Asparagus”

  1. Pingback: Food and Fitness Friday 3 | Brook Benten

  2. Hi, I love your web site! I was wondering if I wanted to take a soft boiled egg to work to eat in a pita could I microwave the whole sandiwch for say 30 second? thank you

  3. I love this idea but my boyfriend and I are not the biggest asparagus fans, is there another vegetable you think this could work with?



  4. funny I'm from Holland and we also call the small bread pieces 'soldiers' here.
    Used to eat this a lot when I was a kid. Just tried the recipe and it tasted so good with the asparagus.
    (We also eat the soldiers with smoked saucage in thick peasoup, it's delish for wintertime!)

  5. stupid question: when you've dropped the eggs into the boiling water, do you turn the water off and cover or continue with heat on boiling? thanks! can't wait to try this recipe.

  6. This is in the works for tonight's dinner!
    My veggie daughter is THRILLED.
    Thanks for all the great recipes and the photos help the "new to trying to cook new things" like me!! šŸ™‚

  7. I just made this for todays brunch with SUPER thick asparagus and everybody loved it!!! I had that along with a doughnut muffin and it made the perfect breakfast <3

  8. This looks really good! I love egg cups too. I was at a local store yesterday, searching for some more egg cups in the Easter Clearance and had to explain to young guy working what an 'egg cup' was. šŸ™‚

  9. Hi Gina – I love your site! You didn't mention if the eggs should be cooked at a hard boil or simmered for the 6 minutes. Thanks.

  10. My mom always made us hard boiled eggs as kids when we were sick. Instead of egg cups she used shot glasses! LOL!

  11. Avatar photo
    Angie Hunter

    This makes me want to go right out and buy some egg cups! I have been following your site for awhile and have made numerous recipes and they have all been fabulous! Thanks so much for sharing with us šŸ™‚

  12. Could your pictures be any more sensual than this! Oh, wow! I must run out and buy egg cups today!

  13. I've never had a soft boiled egg, but love the idea. How, exactly, do you eat these?? I mean, besides dipping the toast in the yolk (which sounds YUMMY). What about the white part?


  14. I love that you call the toast soldiers! I cut almost all bread into 'fingers' – especially grilled cheese!

  15. Avatar photo
    Jen @ Peanut Butter and Peppers

    I have never had a soft boil egg, is that weird? I like the sound of your dish!

  16. Duh, we love soft boiled eggs, and I don't know why I never thought about cutting the toast into strips…just makes sense for dipping. And serve with asparagus? I have some asparagus in the fridge, and this will be on the menu Sunday morning. What a great idea.

  17. Ah yes! Egg and toast soldiers! One of my all time favourite meals. Just reminds me of being a kid =)

    Never tried it with asparagus but I might just have to now!


  18. Avatar photo
    Elaine L. Bridge

    Oh, what a great post and such a delicious recipe!! I, too, was raised on soft boiled eggs in little egg cups! For some reason, Easter brings them out again in stores. I may have to get one and give this recipe a try! Thanks for sharing (and for visiting my blog! A to Z Challenger..!)

  19. Avatar photo
    That corgi :)

    Never thought of dipping asparagus into eggs, but I bet it would be delicious! I do remember egg holders and tiny spoons too from growing up šŸ™‚


  20. Why do you recommend brown eggs specifically?

    I used to love soft-boiled eggs as a kid too. Yum!

  21. OMG, this looks delicious! I haven't had soft boiled eggs since I was a child and I used to love them. Thank you so much for this recipe. Beautiful pictures, too!

  22. I'm extremely inexperienced in the soft boiled egg department, so forgive the question: how do you avoid eating little bits of shell? It looks impossible, and that's not my idea of Yum. I would be pleased to have a use for egg cups though!

  23. This looks great! Also, you just led me to realize that I have egg holders. I couldn't figure out what they were. I thought they were oddly shaped shot glasses, haha. Now they will actually get some use!

  24. That was one of my most favorite breakfasts when we were in Holland. I had not had it before. I need to get my egg cups so I can make my own. I have never made them, I am just holding on to that memory I guess. šŸ™‚

  25. Yummy! These look SO delicious, I love asparagus and eggs together, and what a healthy way to start your morning. I started mine today with a blueberry smoothie, but this may have to be tomorrows breakfast!

  26. We always called then egg cups. I still have my Peter Rabbit wooden egg cup (much faded and most of the paint washed off).

  27. Avatar photo
    A Lovin' Forkful

    I love soft-boiled eggs and the combo of eggs and asparagus. I think this might be the simplest recipe for that combo I've seen. Thanks!

    1. Avatar photo
      Gina @ Skinnytaste

      No I haven't. I feel I'm still learning, not sure if I'm the best person to post tips! But thanks for the compliment!

  28. Avatar photo
    Peri's Spice Ladle

    This is how we had our eggs growing up, dipping veges and crusty bread into the yolk with some salt and pepper:) Yummy…brings back memories.

    Great recipes, just found your site.

  29. This is great, Gina!!! My mom used to make me soft boiled eggs all the time too. Oh the nostalgia! Where'd you find the super cute egg holders??? Love em!

  30. Looks yummy! I could eat asparagus for breakfast, lunch and dinner, everyday! I just love it! thanks for the great recipes Gina!

    1. Hi there! Have you ever shared your weight loss journey on your blog? I would love to read about it:)