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Asparagus and Soft Eggs on Toast
Ingredients (4 Servings)
- 4 slices rustic country bread
- 200 gm asparagus, tough ends trimmed
- 2 tbsp olive oil
- kosher salt and black pepper
- 8 large eggs
- 1/4 cup Parmesan
Directions
- Heat broiler. Place the bread and asparagus on a baking sheet. Drizzle with the oil and season with 1/2 teaspoon each salt and pepper.
- Broil until the bread is toasted, 1 to 2 minutes per side; transfer the bread to plates. Continue broiling the asparagus, tossing once, until tender, 4 to 8 minutes more.
- Meanwhile, bring a large saucepan of water to a boil. Carefully lower the eggs into the water. Reduce heat and gently simmer for 6 minutes. Cool under running water and peel.
- Divide the asparagus among the toast, sprinkle on the Parmesan, and top with the eggs.
Nutrition
Per serving:- Calories:- 231
- Fat:- 10 g
- Protein:- 50 g
- Carbohydrate:- 21 g
- Fiber:- 4 g
- Cholesterol:- 31 mg
- Calcium:- 20 mg
