Fresh and vibrant, this asparagus and soft boiled egg toast recipe is a simple spring breakfast that feels both nourishing and satisfying. Tender asparagus is layered over warm sourdough with a soft boiled egg and finished with Little Olive Oil's extra virgin olive oil for a clean, green flavour. It is quick enough for a weekday morning but special enough for a relaxed weekend breakfast.
Kalinjot Pure is the best extra virgin olive oil for this recipe. Its soft, balanced character enhances the asparagus and egg without overpowering them.
How to make Asparagus and Soft Boiled Egg Toast
Bring a saucepan of water to the boil and gently lower the eggs into it, and cook for 6 to 7 minutes for a soft centre.
Trim the asparagus and cook in boiling water for 2 to 3 minutes until just tender.
Toast the sourdough slices until golden.
Peel the eggs and slice them in half.
Arrange the asparagus over the toast, place the egg halves on top and season with sea salt and freshly ground black pepper.
Drizzle with Little Olive Oil Kalinjot Pure extra virgin olive oil and serve immediately.
Our top tip is to cool the eggs briefly in cold water to make peeling easier.
Asparagus and Soft Boiled Egg Toast Information
Details
Dish: Breakfast
Diet: Vegetarian
Serves: 2
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Ingredients
4 slices of sourdough bread
1 bunch of asparagus
4 eggs
2 tablespoons Little Olive Oil Kalinjot Pure extra virgin olive oil
Sea salt
Freshly ground black pepper
Nutrition per Serving
Calories: 420
Protein: 20g
Carbohydrates: 32g
Dietary Fibre: 4g
Total Sugars: 3g
Fat: 24g
Saturated Fat: 5g
Sodium: 380mg
