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Eggs and Soldiers with Asparagus

Strips of whole wheat toast "soldiers" and crisp tender asparagus dipped into a soft boiled egg, if that's not the perfect Spring breakfast, I don't know what is!

Cook Time: 10

Total Time: 10

Yield: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Ingredients

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

Instructions

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.
While the eggs are cooking, make the toast.
Slice each piece into 4 or 5 strips.
When 2 minutes of cooking time remain for the eggs drop the asparagus into the pot of simmering water to cook.
When the timer goes off, drain the eggs and asparagus and run the eggs under cold water to stop the cooking.
Remove the tops of the eggs and serve with salt and fresh cracked pepper, toast and asparagus for dipping into the yolk.

Nutrition

Serving: 1egg, 1 slice toast, 5 asparagus, Calories: 221kcal, Carbohydrates: 29g, Protein: 12g, Fat: 70g, Sodium: 227mg, Fiber: 5g

- WW Points: 2

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