Asparagus and Soft Eggs on Toast

Not your grandmother’s canned asparagus on toasted grocery store bread.  Get all these ingredients fresh from the market.  Stop by The Tea Gallerie and ask Saul for his recommendation on a flavorful morning tea blend.


  • 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)


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.

2.       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.

3.       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.

By Sara Quessenberry, Real Simple, May, 2009