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Dip asparagus spears into a runny soft-boiled egg. It's a charming, old-school low calorie breakfast that makes eating light feel special instead of restrictive.
1. Bring a small pot of water to a gentle boil; reduce heat to maintain a soft simmer.
2. Carefully add eggs to the water and cook for exactly 6 minutes, then transfer to ice water to stop cooking.
3. Trim asparagus ends and toss spears with olive oil, salt, and pepper.
4. Heat a skillet over medium-high; cook asparagus for 2–3 minutes, turning until just tender but still crisp.
5. Toast whole wheat bread, then cut into strips (‘soldiers’). Serve eggs in egg cups, crack tops, and dip asparagus and toast soldiers into the runny yolk.
