Eggs and Soldiers with Asparagus

Eggs and Soldiers with Asparagus
Skinnytaste.com
Servings: 4 • Size: 1 egg, 1 slice toast, 5 asparagus • Old Points: 4 pt • Points+: 4 pt
Calories: 221.1 • Fat: 7.2 g • Protein: 12.1 g • Carb: 29.2 g • Fiber: 4.9 g • Sugar: 0.0 g
Sodium: 227.0 mg (without salt)


Ingredients:

4 large brown eggs
4 slices whole wheat toast
20 thin spears of asparagus
salt and fresh cracked pepper

Directions:

Bring a large pot of water to a boil over medium heat, when boiling add the eggs, cover and set the timer for 6 minutes. While the eggs are cooking, make the toast. Slice each piece into 4 or 5 strips.



When 2 minutes of cooking time remain for the eggs drop the asparagus into the pot of simmering water to cook. When the timer goes off, drain the eggs and asparagus and run the eggs under cold water to stop the cooking. Remove the tops of the eggs and serve with salt and fresh cracked pepper, toast and asparagus for dipping into the yolk.