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 was a really quick and easy dish to make and my husband and I both loved it. I loved that it was a light, healthy, and delicious breakfast.
How to Make Roasted Asparagus and Steamed Egg on ToastRecipe and photos by For the Love of Cooking.net
- 2 slices of rustic bread
- 2 eggs
- 6 spears of asparagus, ends trimmed
- Olive oil
- Sea salt and freshly cracked pepper, to taste
Preheat the oven to 400 degrees and line a baking sheet with tin 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.
While the asparagus and toast are cooking, heat a small nonstick skillet over medium heat, coat with cooking spray. Carefully crack the egg into the skillet and season with sea salt and freshly cracked pepper. Once the egg white is no longer transparent, add 1 tablespoon of water to the pan and cover with a lid. Cook for 30 -60 seconds, depending on how hard you want the yolk.
Layer the asparagus on the toast and top with the egg. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net