Scrambled Egg Toast with Roasted Asparagus
As much as I love cooking for Ben and myself, I have a small collection of “single lady” recipes I miss. All are quick and easy, most are healthy, and nearly every one of them involves eggs and/or toast. This creamy Roasted Asparagus Egg Toast was one of my greatest hits, and I still make it for myself regularly, particularly during the spring when asparagus is at its prime.
This Asparagus Egg Toast looks simple, but do not be deceived. The combined effect of the toasty bread with the creamy scrambled eggs and lightly crispy asparagus is far greater than any single part.
I want to be clear that Ben’s aversion to this Asparagus Egg Toast has nothing to do with the recipe and everything to do with the fact that, for whatever mysterious reason, he doesn’t like eggs at dinnertime. As a result, breakfast for dinner is never a thing around here. I KNOW. We are starting couple’s counseling to address the issue next week.
In the meantime, I’ll be eating this Asparagus Egg Toast for lunch and any dinner when Ben is working late.
Because this recipe has so few ingredients, the quality of each is especially important. Let’s start at the bottom and work our way to the top.
Priority#1: the bread. For this recipe, you need a bread with fantastic flavor and a texture that is a) firm enough to stand up to all the creamy, roasty goodness we are about to pile on top, but b) won’t turn into a hockey puck when it’s toasted. I recently discovered eureka!® Organic Bread and have been super impressed.
Not only is this whole grain, certified organic, and free of icky artificial preservatives and high-fructose corn syrup, it is delicious. The brand’s motto is “Don’t Be Bland,” and its taste makes good on that promise. I had almost a full loaf at home when my sisters visited me a few weeks ago, and we finished it two days. One sister even took a picture of the empty packaging so that she could find it at home in Kansas City.
Now that we have our dream bread, let’s scramble our dream eggs. The key to making scrambled eggs that are creamy and extra fluffy is to go low and slow. And I mean sloooooooooooooooow. Turn your heat way, way down, and don’t touch it. In total, the eggs will take 10 minutes to scramble, which is just the amount of time you need to finish roasting the asparagus and make your toast. Don’t rush it. Perfect scrambled eggs will be your reward.
Our final ingredients are a spring celebration: roasted asparagus and a generous handful of fresh chives. I love the way oven roasting makes the asparagus stalks juicy and tender, while their delicate tops turn lightly crispy. It’s a marvelous contrast with the creamy scrambled eggs and hearty toast.
I know it’s not always easy to cook a healthy meal, especially at the end of the day when you are tired and just want to open a bag of tortilla chips and be done with it. The challenge to eat better, even under pressure, is part of the reason why I am so grateful for recipes like this Roasted Asparagus Egg Toast. It’s one of those recipe gems that, while quick and easy to prepare, is well rounded, filling, and super tasty too.
Scrambled Egg Toast with Roasted Asparagus
- 1 pound thin asparagus spears — hard ends trimmed
- 1/2 tablespoon olive oil
- 1/2 teaspoon kosher salt — divided
- 1/2 teaspoon black pepper — divided
- 4 slices eureka! Organic Bread
- 8 large eggs
- 1/4 cup nonfat milk
- 1 tablespoon unsalted butter
- 1/4 cup freshly grated Parmesan — plus additional for serving
- 1 tablespoon chopped fresh chives — plus additional for serving
Place one rack in the center of your oven and the other towards the top (I did the second from the topmost). Preheat the oven to 400 degrees F. Lay the asparagus in the center of a baking sheet, drizzle with the olive oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, then spread the spears into a single layer. Roast for 15 to 20 minutes on the center rack, until the asparagus is crisp-tender. Remove the baking sheet from the oven, then turn the oven to broil.
Arrange the bread slices on a second baking sheet. Broil on the upper rack for 30 seconds to a few minutes, until golden (watch carefully so the bread doesn't burn—the time can vary greatly by broiler. Don't walk away!), then flip the slices and toast the other side. Remove from the oven and set aside.
Meanwhile, in a medium mixing bowl, beat the eggs, milk, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a figure 8 pattern until completely blended. In a medium nonstick pan, melt the butter over medium-low. Once the butter has melted, reduce the heat to low and add the beaten eggs. Let cook, stirring very gently with a silicone spatula. Continuing cooking, stirring the eggs gently and often to keep them moving, until they are cooked but still soft, about 10 to 12 minutes. Stir in the Parmesan and chives. Taste and add additional salt and/or pepper as desired. To serve, top each slice of toast with a big scoop of scrambled eggs and a handful of asparagus spears. Sprinkle with additional Parmesan and/or chives as desired. Enjoy immediately.
Nutrition InformationAmount per serving (1 (of 4)) — Calories: 363, Fat: 19g, Saturated Fat: 5g, Cholesterol: 380mg, Sodium: 491mg, Carbohydrates: 27g, Fiber: 6g, Sugar: 8g, Protein: 25g
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