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!

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!

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!
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Eggs and Soldiers with Asparagus

2
4
2
SP
221
Calories
Cook Time: 10 mins
Total Time: 10 mins
Yield: 4 servings
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!

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.

Nutrition

Serving: 1egg, 1 slice toast, 5 asparagus, Calories: 221kcal, Carbohydrates: 29g, Protein: 12g, Fat: 70g, Sodium: 227mg, Fiber: 5g
Blue Smart Points: 2
Green Smart Points: 4
Purple Smart Points: 2
Points +: 4
Keywords: dairy free, Kid Friendly, Under 30 Minutes, Vegetarian Meals