| | |

Soft Boiled Egg over Vegetable Sauté and Toast

Soft Boiled Egg over Vegetable Sauté and Toast

Yes, I am still on a soft-boiled egg kick. I made this recipe for lunch and absolutely loved it.  I really like the combination of eggs, tomatoes, and asparagus and I love caramelized onions with everything so this recipe made me very happy. I decided to do a quick sauté of the veggies while the egg boiled and the toast cooked. I piled them together and ate every single bite. It was a healthy, flavorful, and filling lunch that I enjoyed immensely.

Soft Boiled Egg over Vegetable Sauté and Toast

How to Make a Soft Boiled Egg over Vegetable Sauté and Toast

Heat the olive oil in a skillet over medium heat. Add the onion and cook for 5-7 minutes, stirring often, until softened. Add the asparagus and tomatoes then cook, stirring often, for 5-6 minutes. Season with sea salt and freshly cracked pepper, to taste.

While the veggies are cooking, prepare your soft-boiled egg.  Heat an inch of water in a small saucepan over medium-high heat until boiling. Add the egg, reduce the heat to medium, and cover with a lid. Let the egg cook for 6 minutes then remove it from the stove. Side Note: if you are using a jumbo-sized egg, cook for 6 minutes & 30 seconds.

Place the toast into the toaster.

Run the saucepan and egg under cold water until the egg is cool enough to be handled. Using a knife, crack the top edge of the egg then gently peel, making sure to be careful so you don’t puncture the egg.

Place the piece of toast down on the plate, spoon the veggie mixture over the toast. Add the peeled egg then carefully slice down the center of the egg with a knife, season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy!

Soft Boiled Egg over Vegetable Sauté and Toast

 

Soft Boiled Egg over Vegetable Sauté and Toast

Soft Boiled Egg over Vegetable Sauté and Toast

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Breakfast
Cuisine: American
Servings: 1
Author: Pam / For the Love of Cooking

Equipment

Ingredients

  • 2 tsp olive oil
  • ½ small sweet yellow onion sliced
  • 4 spears of asparagus wooden ends removed and cut into thirds
  • Handful of grape tomatoes
  • 1 egg
  • 1 piece of leftover bread or toast toasted

Instructions

  • Heat the olive oil in a skillet over medium heat. Add the onion and cook for 5-7 minutes, stirring often, until softened. Add the asparagus and tomatoes then cook, stirring often, for 5-6 minutes. Season with sea salt and freshly cracked pepper, to taste.
  • While the veggies are cooking, prepare your soft-boiled egg. Heat an inch of water in a small saucepan over medium-high heat until boiling. Add the egg, reduce the heat to medium, and cover with a lid. Let the egg cook for 6 minutes then remove it from the stove. Side Note: if you are using a jumbo-sized egg, cook for 6 minutes & 30 seconds.
  • Place the toast into the toaster.
  • Run the saucepan and egg under cold water until the egg is cool enough to be handled. Using a knife, crack the top edge of the egg then gently peel, making sure to be careful so you don't puncture the egg.
  • Place the piece of toast down on the plate, spoon the veggie mixture over the toast. Add the peeled egg then carefully slice down the center of the egg with a knife, season with sea salt and freshly cracked pepper, to taste.
  • Serve immediately. Enjoy!
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply

Your email address will not be published.

Recipe Rating




21 Comments

  1. Oh my word, I’m sitting here drinking coffee, thinking how hungry I was… then I saw this… and it brought my hunger to a whole new level! Looks amazing, Pam!

  2. Another great looking egg dish! Making this one to0! I’ve been making the breakfast salad just about every night for dinner since seeing it! (only with turkey bacon) Thanks Pam.

  3. That is a fantastic brunch, Pam. I tried cooking a dozen “boiled” eggs in the sous vide machine last week and they all ended up in the trash. I’ll stick with the stove top, lol.