Asparagus and Eggs on Potato Bread

In the Willet home, breakfast is our favorite meal. It usually consists of cheesy scrambled eggs, toast and bacon. On Sunday though, I decided to go a bit above and beyond the norm (remember, Max was visiting me and I wanted to dazzle him with my mad cooking skills).


The recipe originally comes from Real Simple and can be found here. I used potato bread instead of rustic country and, in the future, I would make even more tweaks (namely how I cook the eggs). The below recipe serves 2.


  • 4 slices of potato bread
  • 1/2 pound of asparagus
  • 4 large eggs
  • 1-2 tbsp. of olive oil
  • Salt and pepper to taste
  • Parmesan to taste



  1. Heat broiler. Place asparagus on a baking sheet. Brush on oil and season with salt and pepper. Broil asparagus, tossing once, until tender, 4 to 8 minutes.
  2. When asparagus has 1 to 2 minutes remaining, add bread to baking sheet and broil, until toasted, 1 to 2 minutes per side (watch bread closely as it’ll burn quite quickly); transfer the bread and asparagus to plates.
  3. Meanwhile, bring a large saucepan of water to a boil. Carefully lower the eggs into the water with a large spoon (don’t drop into pan as this will break the shell). Reduce heat and gently simmer for 3 to 4 minutes. Cool under running water and peel.
  4. Divide the asparagus among the toast, sprinkle on the Parmesan, and top with the eggs.


The breakfast turned out great, but next time, I’d make the eggs sunny-side up or possibly poached. You could also use just about any other type of bread – wheat, white, multigrain. You can’t really go wrong here. That’s what makes this recipe so great! It’s totally customizable.


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