Asparagus and Soft Eggs on Toast

By west757

Country toast, soft boiled eggs and asparagus-a classic combination. While some swear by thin asparagus, the thicker variety is actually just as tender, as long as you peel the lower third of the spears before cooking. There is a chance of food borne illness from undercooked eggs so be careful if serving to children or pregnant women.

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)

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.