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!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 4 large brown eggs
- 4 slices whole wheat toast
- 20 thin spears of asparagus
- salt and fresh cracked pepper
- Carbohydrate 0.5775 g
- Cholesterol 317.25 mg
- Fat 7.455 g
- Fiber 0 g
- Protein 9.435 g
- Saturated Fat 2.32425 g
- Serving Size 1 1 serving (75g)
- Sodium 143.758 mg
- Sugar 0.5775 g
- Trans Fat 1.25025 g
- Calories 107 calories
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.
