Asparagus with Eggs and Croutons Recipe
Asparagus with eggs and croutons is a quick and healthy dish perfect for breakfast or brunch. Tender asparagus is paired with a perfectly cooked egg and crispy croutons, then finished with a drizzle of olive oil and a sprinkle of salt and pepper. Ready in just 20 minutes, this simple recipe is fresh, flavorful, and satisfying.
Ingredients
- 1 bunch fresh asparagus about 400g
- 4 large eggs
- 1 cup croutons store-bought or homemade
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and black pepper to taste
- Optional: Parmesan cheese or fresh herbs like parsley
Instructions
- Prepare the asparagus: Trim the woody ends. Boil or steam the asparagus for 3–4 minutes until tender but still crisp. Drain and set aside.
- Cook the eggs: For poached eggs: Bring water to a simmer, add a splash of vinegar, crack each egg into a small cup, and gently slide it into the water. Cook for 3 minutes and remove with a slotted spoon.
- For fried or soft-boiled eggs: Cook to your liking.
- Toast the croutons: Warm 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet. Add the croutons and cook, tossing them, until they turn golden and crisp, about 2–3 minutes. Remove from the pan and set aside.
- Assemble the dish: Divide the asparagus onto 4 plates. Top each serving with one egg. Sprinkle croutons over the top. Drizzle with a little olive oil. Season with salt and pepper. Add Parmesan or herbs if you like.
- Serve immediately while warm.