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Eggs and Soldiers with Asparagus

Soft-boiled eggs cradle rich, runny yolks that beg to be dipped, while warm whole-wheat soldiers and tender asparagus spears soak up every golden drop, seasoned simply with salt and cracked pepper.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Eggs and Soldiers with Asparagus
Total
16 min
Prep
10 min
Cook
6 min
Serves
4

Nutrition per Serving

Calories
221
Protein
12g
Carbs
29g
Fat
70g
Fiber
5g
Sodium
227mg

Ingredients

  • 4 large brown eggs
  • 4 slices whole wheat toast
  • 20 thin spears of asparagus
  • salt and fresh cracked pepper

Instructions

  1. Bring a large pot of water to a boil over medium heat, when boiling add the eggs, cover and set the timer for 6 minutes.
  2. While the eggs are cooking, make the toast.
  3. Slice each piece into 4 or 5 strips.
  4. When 2 minutes of cooking time remain for the eggs drop the asparagus into the pot of simmering water to cook.
  5. When the timer goes off, drain the eggs and asparagus and run the eggs under cold water to stop the cooking.
  6. Remove the tops of the eggs and serve with salt and fresh cracked pepper, toast and asparagus for dipping into the yolk.