Asparagus and Soft Eggs on Toast

Here is a recipe using asparagus, eggs and bread that you can purchase at the Downtown Marquette Farmers Market.
Serves 4| Hands-On Time: | Total Time: 


  • 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)

*Because the eggs in this recipe are not fully cooked, there is a risk of food-borne illness.


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

Nutritional Information

Per Serving:

  • Calories 348
  • Calories From Fat 51%
  • Protein 20g
  • Carbohydrate 22g
  • Sugar 3g
  • Fiber 2g
  • Fat 20g
  • Sat Fat 5mg
  • Calcium 188mg
  • Iron 4mg
  • Sodium 626mg