Asparagus and Egg Toast

Ingredients

• Whole Wheat Bread2 slice (80 g)
• Asparagus1/2 cup (70 g)
• Egg2 count (110 g)
• Oregano1/2 tablespoon (2 g)
• Olive Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Cut off the woody ends of the asparagus and then in half. Boil in water with a little salt for 3-4 minutes.

2. 2

   Step 2

   Once cooked, remove and drain.

3. 3

   Step 3

   Simultaneously, heat a non-stick pan to make the eggs. Add half of the oil.

4. 4

   Step 4

   Once heated, crack the eggs into the pan and cook until the whites set.

5. 5

   Step 5

   Season the asparagus with salt and the remaining olive oil. If you wish, you can stir-fry them for a few seconds in the pan.

6. 6

   Step 6

   Place some of the asparagus and an egg on each slice of bread. Season with salt and pepper and add oregano.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Asparagus and Egg Toast can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.