Quick Asparagus & Egg Toast with Ricotta – Nourishing Lazy Sunday Breakfast

I’ve often thought the coziest meals are those that come together with the fewest ingredients, but hold the most warmth. One lazy Sunday, I opened the fridge searching for something nourishing that felt like care without fuss. That’s when I spotted asparagus and remembered how my mom used to steam it alongside soft-boiled eggs for a quick sunrise snack. I spread ricotta on toast, layered on blanched asparagus and a halved egg, and it instantly felt like a warm hug from home. The contrast of creamy cheese, crisp asparagus, and tender egg made it both simple and elegant, and so satisfying that it quietly became our favorite breakfast. Even on busy mornings, this toast is a reminder that nourishment doesn’t require effort. It just needs a touch of intention, a few thoughtful ingredients, and a moment shared around the table.

Quick Asparagus & Egg Toast with Ricotta – Nourishing Lazy Sunday Breakfast

This asparagus and egg breakfast toast delivers creamy ricotta, crisp asparagus, and soft boiled eggs over toasted bread, ready in just 20 minutes. Light yet satisfying, it’s a perfect balance of textures and flavors, combining nutritious veggies and protein for a nourishing start to your day. Elegant enough for leisurely weekends, yet simple for everyday mornings too.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Servings: 2

Course: Breakfast

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 asparagus spears trimmed
• 2 eggs Large
• 2 slices whole grain bread toasted
• 4 tbsp ricotta cheese
• 1 tsp olive oil
• 1 pinch salt
• 1 pinch pepper
• red pepper flakes (Optional) for garnish
• lemon zest (Optional) for garnish

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Equipment

• 1 skillet
• 1 saucepan
• 1 knife for spreading

Method

 

1. Bring a small saucepan of water to a boil. Gently add eggs and boil for 7 minutes for slightly runny centers. Remove and set in cold water.
2. While eggs cook, heat olive oil in a skillet over medium heat. Sauté asparagus for 3–4 minutes until tender-crisp.
3. Spread 2 tbsp of ricotta on each slice of toasted bread.
4. Peel the eggs and slice in half. Place on toast with the asparagus.
5. Sprinkle with salt, pepper, and optional chili flakes or lemon zest.
6. Serve immediately.

Notes

• Vegan swap: Use a vegan ricotta alternative and skip the eggs — top with avocado or tofu slices instead.
• Low-carb option: Serve on a low-carb bread or lettuce wrap.
• Nut-free & soy-free: Already naturally safe for both.
• Dairy-free: Use a dairy-free ricotta alternative.