Asparagus and Soft Eggs on Toast

Posted by Hanna Trafford in Recipes on April 28, 2009 | one response

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About the Author: Hanna is the mother of two grown sons Dan and Dusan Nedelko, Step mother to Abbie Gateman and is also a brand new Grandmother. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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eggs-asparagus-toast_3003 4 slices of your favourite bread (white sandwich bread is not recommended)

1 lb. of asparagus, tough ends trimmed

2 tablespoons of olive oil

salt and black pepper

8 large eggs

1/4 cup Parmesan (1 ounce)

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. If you want to, you can make poached eggs your usual way and place them on toasted bread with asparagus.

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

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