This post may contain affiliate links. Please read our disclosure policy.

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 Scrambled Egg Toast with Roasted Asparagus was one of my greatest hits, and I still make it for myself regularly, particularly during the spring when asparagus is at its prime.

Asparagus and Creamy Scrambled Egg Toasts – Quick, healthy, and high protein. Great for a filling vegetarian breakfast or dinner! Recipe at | @wellplated

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 Roasted Asparagus (or Air Fryer 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.

High protein vegetarian recipe: Asparagus and Soft Scrambled Egg Toasts.

About This Scrambled Egg Toast

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.

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.

Quick and easy high protein vegetarian recipe: Asparagus and Creamy Scrambled Egg Toasts with Parmesan. Recipe at | @wellplated

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.

Roasted asparagus spears on a baking sheet

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.

Make Ahead Tips

  • To Make Ahead. Prepare the eggs and asparagus, and store them in separate containers in the refrigerator. When ready to serve, broil the bread, reheat the toppings, and prepare as directed.
Asparagus Egg Toasts – A quick and easy high protein meal. Perfect for a healthy, high protein breakfast or dinner. Recipe at | @wellplated

More Quick Toast Recipes

Scrambled Egg Toast with Roasted Asparagus

5 from 3 votes
Asparagus and Creamy Scrambled Egg Toasts with Parmesan and Chives—Quick, healthy, and high protein. Perfect for a filling breakfast or easy dinner.

Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes

Servings: 4 servings


  • 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 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


  • Prepare the asparagus according to my Roasted Asparagus recipe. Remove the asparagus 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.


Serving: 1(of 4)Calories: 363kcalCarbohydrates: 27gProtein: 25gFat: 19gSaturated Fat: 5gCholesterol: 380mgFiber: 6gSugar: 8g

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. Eggs on toast are one of my FAVORITE things for any meal, but especially dinner! There’s something so comforting about breakfast for dinner, isn’t there? And asparagus is my favorite vegetable, so I can’t believe I’ve never thought to combine the two. I wonder how this recipe would be with poached eggs… either way, can’t wait to try it! Thanks, Erin!

    1. I completely agree, Annie! I think a poached egg would also be delicious here. Hope you love the recipe!

  2. I love breakfast for dinner! And my husband is actually the same way! LOL I’ll sneak it in once in a blue moon though. Thanks for the recipe!

  3. Can I ask a dumb question? Are you able to eat this without a knife and fork? I always find asparagus impossible to bite through so I’m just wondering if you’re able to eat this like a traditional open-faced sandwich or if a more civilized use of utensils is required. Either way, looks delish!

    1. Hi Erica! I’d go for a knife and fork on this one. It makes everything easier (and you won’t end up with egg and asparagus in your lap :) ). I hope you love the recipe!

  4. I really love asparagus and I’ve never had it on toast! It looks perft with the soft scrambled eggs- such great brunch material!

    1. Hi Zoe, it’s a whole slice/2 eggs per portion! (The ingredients list calls for 4 slices of bread and 8 eggs.)

  5. I made this tonight for myself and my teen girls.  We loved it.  I also roasted tomatoes and potatoes as sides.  Thank you for this recipe.  My husband is a chef and does all the cooking so it was nice to be able to serve something like this.  

  6. Excellent! I used organic sourdough. I had left over grass fed steak from the night before. It was the perfect steak and eggs dinner!5 stars

  7. Erin, Erin, Erin! Oh my goodness this was a delicious meal! Everything got along with each other so nicely. I added half of an avocado to the toast under the eggs and served it with home fries. This is a repeater!5 stars