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Asparagus on Toast with eggs, top with parsley , serve on a white plate
Olivia

Asparagus on Toast with Poached Eggs

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Asparagus on toast with poached eggs and herbs for a balanced plant-forward everyday meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 249
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 bunch asparagus steamed or grilled
  • 2 slices bread toasted
  • 2 eggs
  • 1 tablespoon olive oil
  • 1 tablespoon vinegar for poaching
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh herbs parsley or chives, chopped

Equipment

Egg Poacher
Egg Poacher
$17.99
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07/22/2026 07:02 am GMT
Egg Poacher
Toaster Oven
Toaster Oven
$64.99
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Toaster oven

Cooking Instructions
 

  1. Steam or grill asparagus until tender.
  2. Toast bread slices until crisp.
  3. Bring a pot of water to a gentle simmer.
  4. Add vinegar to the water.
  5. Crack eggs into the water and poach for 3-4 minutes.
  6. Remove eggs with a slotted spoon.
  7. Place toasted bread on serving plates.
  8. Arrange asparagus on top of the toast.
  9. Place poached eggs over the asparagus.
  10. Drizzle with olive oil.
  11. Season with salt and black pepper.
  12. Garnish with fresh herbs before serving.

Nutrition

Calories: 249kcalCarbohydrates: 23gProtein: 14gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 164mgSodium: 202mgPotassium: 577mgFiber: 6gSugar: 6gVitamin A: 2276IUVitamin C: 18mgCalcium: 120mgIron: 7mg

Notes

Use fresh asparagus for best texture.
Keep water at a gentle simmer for poaching.
Serve immediately while eggs are soft.

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