August 2, 2013

Soft Boiled Egg over Vegetable Sauté and Toast

Yield: 1
Total Time: 15 min.


  • 2 tsp olive oil
  • 1/2 small sweet yellow onion, sliced
  • 4 spears of asparagus, wooden ends removed and cut into thirds
  • Handful of grape tomatoes
  • 1 egg
  • 1 piece of leftover bread or toast, toasted


  1. Heat the olive oil in a skillet over medium heat. Add the onion and cook for 5-7 minutes, stirring often, until softened. Add the asparagus and tomatoes then cook, stirring often, for 5-6 minutes. Season with sea salt and freshly cracked pepper, to taste.
  2. While the veggies are cooking, prepare your soft boiled egg. Heat an inch of water in a small saucepan over medium high heat until boiling. Add the egg, reduce the heat to medium, and cover with a lid. Let the egg cook for 6 minutes then remove it from the stove. Side Note: if you are using a jumbo sized egg, cook for 6 minutes & 30 seconds.
  3. Place the toast into the toaster.
  4. Run the saucepan and egg under cold water until the egg is cool enough to be handled. Using a knife, crack the top edge of the egg then gently peel, making sure to be careful so you don't puncture the egg.
  5. Place the piece of toast down on the plate, spoon the veggie mixture over the toast. Add the peeled egg then carefully slice down the center of the egg with a knife, season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy!