Eggs and Soldiers with Asparagus
Ingredients
-
4
large
brown eggs
-
4
slices
whole wheat toast
-
20
thin spears
asparagus
-
to taste
salt
-
to taste
fresh cracked pepper
Instructions
- Boil water in a large pot over medium heat.
- Add the eggs to the boiling water and cover, setting a timer for 6 minutes.
- While the eggs are cooking, toast the bread and slice it into 4 or 5 strips.
- When there are 2 minutes left on the timer, add the asparagus to the pot of boiling water.
- Once the timer goes off, drain the eggs and asparagus, then run the eggs under cold water.
- Remove the tops of the eggs and serve with salt, pepper, toast strips, and asparagus for dipping.
Nutrition Facts (estimated)
Servings
4
Calories
221
Total fat
7g
Total carbohydrates
29g
Total protein
12g
Sodium
227mg
Cholesterol
0mg
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