Soft Eggs & Asparagus on Toast

By ltrodrigu

Weight Watchers Points = 8 per serving

Ingredients

• 4 slices rustic country bread
• 1 pound asparagus, tough ends trimmed
• 2 tablespoons olive oil
• kosher salt and black pepper
• 8 large eggs*
• 1/4 cup Parmesan (1 ounce)
• *Because the eggs in this recipe are not fully cooked, there is a risk of food-borne illness.

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Heat broiler. Place the bread and asparagus on a baking sheet. Drizzle with the oil and season with 1/2 teaspoon each salt and pepper.

Broil until the bread is toasted, 1 to 2 minutes per side; transfer the bread to plates. Continue broiling the asparagus, tossing once, until tender, 4 to 8 minutes more.

Meanwhile, bring a large saucepan of water to a boil. Carefully lower the eggs into the water. Reduce heat and gently simmer for 6 minutes. Cool under running water and peel.

Divide the asparagus among the toast, sprinkle on the Parmesan, and top with the eggs.