Egg and Asparagus Toasts

Egg and Asparagus Toast

Phew. We are finally moved and (mostly) unpacked! I really should be more organized and used to moving at this point. I mean, since college I’ve moved from Philadelphia to Chicago to NYC to Boston. Here’s to hoping the next move (in, oh, 3 months) will be easier!

It has been awesome to return to cooking after so much take-out last week. I’ve missed you, vegetables. These egg and asparagus toasts are a recreation of a simple dish we had in Spain last year. They’re almost too simple to even write a recipe for, except that there’s a surprise ingredient. A sprinkling of sherry vinegar over the bread makes the whole dish pop.

Egg and Asparagus Toast

Since learning how to make it at home, it has become a go-to breakfast, lunch, and dinner dish for when we have asparagus laying around. Today, it was the perfect springtime lunch.

Egg and Asparagus Toast

Yield: 2 toasts

Egg and Asparagus Toast


  • 2 asparagus spears, trimmed
  • 1 tablespoon olive oil
  • 2 eggs
  • 2 thin slices of good, crusty bread
  • Sherry vinegar, to taste
  • Flaky salt, to taste
  • Freshly ground black pepper, to taste


  • Bring a pot of salted water to a boil and fill a large bowl with ice water. Boil the asparagus spears for 60 – 90 seconds, depending on their thickness. Remove with tongs and immediately transfer to the ice water. Let cool down in the water for a few minutes, and then remove and thinly slice diagonally.
  • Heat the olive oil in a skillet over medium-high heat. Add the eggs along with a very small splash of water. Cover the skillet. Meanwhile, toast the bread.
  • Check the eggs after a minute or so, and nestle the sliced asparagus into the whites of the eggs when they are just starting to set. Cover the skillet again and cook until the whites are completely set and the yolks are still runny.
  • When the eggs are cooked, sprinkle a generous amount of sherry vinegar over the toasted bread. Top with the egg and asparagus mixture – and don’t fret if some of the asparagus pieces fall off! Sprinkle with flaky salt and freshly ground black pepper, and serve.


I used roughly one stalk of asparagus per toast, but you can adjust based on the size of the bread and the asparagus spears.

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