Eggs and Soldiers with Asparagus
Golden strips of whole grain toast, affectionately known as "soldiers," paired with vibrant, lightly cooked asparagus and a luscious soft-boiled egg for dipping—this delightful combination embodies the essence of a perfect Spring breakfast!
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Ingredients
- 4 large brown eggs
- 4 slices whole wheat toast
- 20 thin spears of asparagus
- salt and fresh cracked pepper
Instructions
- 1
Fill a sizable pot with water and heat it over medium flame until it reaches a rolling boil. Once boiling, gently place the eggs in the pot, cover it, and set a timer for 6 minutes.
- 2
As the eggs are cooking, prepare the toast.
- 3
Cut each slice of toast into 4 or 5 narrow strips.
- 4
When there are 2 minutes left on the timer for the eggs, add the asparagus to the pot of boiling water to cook alongside them.
- 5
Once the timer signals the end of cooking time, carefully drain the eggs and asparagus, then rinse the eggs under cold water to halt the cooking process.
- 6
Carefully remove the tops of the eggs and serve them with a sprinkle of salt and freshly cracked pepper, alongside the toast and asparagus for dipping into the runny yolk.