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!
Yield: 4 servings

Eggs and Soldiers with Asparagus

Cook Time: 10 mins
Total Time: 10 mins
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
Freestyle Points: 2
Points +: 4