Six Minute Breakfast: Soft Boiled Eggs and Asparagus.

I have eggs for breakfast, pretty much every day of the week. I love eggs. Fried, poached, scrambled, hard boiled, or soft, it doesn't make a difference.

The downside to eating soft boiled eggs though, is that you usually have to serve them with bread (or toast), which is fine, but sometimes I really don't want those extra carbs. The other morning I decided to try something new--asparagus! 

It's so easy.

1. Take two pots. Fill one with enough water to cover egg/s. Fill the other with about an inch or so. 

Bring both to a boil.

2. Place your eggs in the deeper one (make sure the water covers them!), and toss your asparagus into the other one, and place a lid on top. 

3. Six minutes (unless you want your eggs a little more cooked--I like mine rather runny) later, pull both out, cut the top off the egg, sprinkle both with salt and pepper, start dipping the asparagus spears into the egg and enjoy! 

Ta da! You're done. See? It's that simple. 

A little side note: Adri loves this! She was helping deep the spears into the eggs, and smacking her lips while she was eating it! So cute.