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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
Cook Time 10 minutes
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

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.
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