Asparagus Egg Toast Recipe

Name: Asparagus Egg Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Eggs; 6 spears Asparagus; 1 Tablespoon Olive Oil; 2 Sun Dried Tomatoes; 2 teaspoons Capers; 2 slices Rye Wholemeal Bread; ⅓ cups Arugula; 2 Tablespoons Mayonnaise; Salt And Pepper; Freshly Grated Parmesan For Garnish

Servings: persons

2 Eggs
6 spears Asparagus
1 Tablespoon Olive Oil
2 Sun Dried Tomatoes
2 teaspoons Capers
2 slices Rye Wholemeal Bread
⅓ cups Arugula
2 Tablespoons Mayonnaise
Salt And Pepper
Freshly Grated Parmesan For Garnish

1
Bring a small pot of water to a boil.
2
Add some salt and the eggs and boil for 6 minutes for soft-boiled eggs.
3
In the meantime, remove the lower part of the asparagus and halve the stalks crosswise, then halve each piece lengthwise.
4
Heat the oil in a pan and fry the asparagus for about 3 or 4 minutes, shaking the pan a few times in between.
5
Add some salt and pepper.
6
Chop tomatoes and capers.
7
Toast the bread.
8
Wash and dry the arugula.
9
Spread 1 tablespoon mayonnaise on each toast.
10
Top with arugula, asparagus, tomatoes and capers.
11
Halve the soft boiled eggs and place them on top.
12
Grate some Parmesan over the toast and serve immediately.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Eggs, 6 spears Asparagus, 1 Tablespoon Olive Oil, 2 Sun Dried Tomatoes, and more.

Yes, Asparagus Egg Toast falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus Egg Toast

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