Soft-Boiled Egg over Vegetable Saute and Toast
Servings 1
Equipment
- Large skillet
- Small Saucepan
Ingredients
- 1 tbsp butter or olive oil
- ½ small yellow onion sliced
- 4 spears of asparagus wooden ends removed and cut into thirds
- A handful of grape tomatoes
- 1 egg
- 1 piece of leftover bread or toast toasted and buttered if desired
Instructions
- Heat the butter or olive oil in a large 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 by heating 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, tap the top edge of the egg to crack it, then gently peel, being careful not to puncture the egg.
- Place the piece of toast on the plate and spoon the veggie mixture over the toast.
- Add the peeled egg and season with sea salt and freshly cracked pepper to taste. Serve immediately. Enjoy!