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+ servings

Soft Boiled Egg over Vegetable Sauté and Toast

Total Time15 mins
Servings: 1


  • 2 tsp olive oil
  • 1/2 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


  • 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!