Eggs and Soldiers with Asparagus

Jump to Recipe
Save ItSaved!
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!

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!
Print WW Personal Points
Did you make this recipe?

Eggs and Soldiers with Asparagus

221 Cals 12 Protein 29 Carbs 70 Fats
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
WW Points Plus: 4
Keywords: dairy free, Kid Friendly, Under 30 Minutes, Vegetarian Meals

Leave a Reply

Your email address will not be published.

Rate this Recipe:




57 comments

  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?

    Thanks,

    Madlen

  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!)