Eggs and Soldiers with Asparagus
Cook Time: 10 mins
Total Time: 10 mins
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!
- 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.
Serving: 1egg, 1 slice toast, 5 asparagus, Calories: 221kcal, Carbohydrates: 29g, Protein: 12g, Fat: 70g, Sodium: 227mg, Fiber: 5g
Freestyle Points: 2
Points +: 4