Roasted Asparagus and Steamed Egg on Toast
I’ve always wanted to try eggs with asparagus on toast, so I decided Easter morning would be a perfect time to try it. I thought the combination of flavors and textures was fantastic. This asparagus and egg on toast was a quick and easy breakfast to prepare, and tasted wonderful with twisted bacon and crispy hash browns.
Roasted Asparagus and Steamed Egg on Toast
Ingredients:
- 2 slices of rustic bread
- 6 spears of asparagus, ends trimmed
- Olive oil
- Sea salt and freshly cracked pepper, to taste
- 1 tbsp butter
- 2 eggs
How to Make Roasted Asparagus and Steamed Egg on Toast:
Preheat the oven to 400 degrees and line a baking sheet with foil.
Drizzle a bit of olive oil, sea salt, and freshly cracked pepper on the bread slices as well as the asparagus.
Roast in the oven for 5-6 minutes or until the toast is crisp and the asparagus is tender.
Meanwhile, heat the butter in a small skillet over medium heat.
Carefully crack the eggs into the skillet.
Once the egg whites are no longer transparent, add 1 teaspoon of water to the pan and cover with a lid.
Cook for 30 -60 seconds, depending on how soft you want the yolk.
Finish by layering the roasted asparagus on the toast. Top with a steamed egg and season with sea salt and freshly cracked black pepper, to taste.
Serve immediately. Enjoy.
Equipment
- Small skillet with lid
Ingredients
- 2 slices of rustic bread
- 6 spears of asparagus ends trimmed
- Olive oil
- Sea salt and freshly cracked pepper to taste
- 1 tbsp butter
- 2 eggs
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with foil.
- Drizzle a bit of olive oil, sea salt, and freshly cracked pepper on the bread slices as well as the asparagus. Roast in the oven for 5-6 minutes or until the toast is crisp and the asparagus is tender.
- Meanwhile, heat the butter in a small skillet over medium heat.
- Carefully crack the eggs into the skillet.
- Once the egg whites are no longer transparent, add 1 teaspoon of water to the pan and cover with a lid.
- Cook for 30 -60 seconds, depending on how soft you want the yolk.
- Finish by layering the roasted asparagus on the toast. Top with a steamed egg and season with sea salt and freshly cracked black pepper, to taste.
- Serve immediately. Enjoy.
Just by looking at the pictures made me so much hungry. Thank you very much for sharing this recipe to us as now we have a new menu from breakfast. I am sure this would be a hit with my family. It would definitely go well with a hot coffee made from my latte maker at home. Kudos!