Toast with Asparagus and Mushrooms

Crispy asparagus with sautéed mushrooms and an egg will make your toast special. No more cheese and salami. A change on the plate.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 1

Ingredients

  • 1 piece Bread, wheat

  • 1 teaspoon Margarine

  • 4 drops Oil, olive

  • 2 piece Mushrooms, mushrooms, fresh

  • 2 piece Asparagus, fresh

  • 1 piece Egg, fresh

  • 1 pinch Salt, table

Steps

  1. Place a small pot of water on the stove and boil an egg until hard. Wash the asparagus and dry with a paper towel, then cut off the woody ends. Wash and dry the mushrooms, remove the stems, and slice thinly. Place a pan on the stove and add a little olive oil.

  2. Toast the bread in the oil on both sides until golden brown. Place the toasted bread on a plate. Add a little more oil to the pan and sauté the mushrooms and asparagus. Season with salt and cook for about 2 minutes, stirring occasionally.

  3. Spread margarine on the toast. Peel the boiled egg and slice it. Arrange the egg slices on the margarine, top with the mushroom slices, and place the asparagus on top. Garnish with your choice of herbs.

Nutrition Information (Per 100g)

  • Calories: 241.73 kcal
  • Fat: 3.73 g
    • Saturated Fat: 0.17 g
  • Carbohydrates: 40.03 g
    • Sugars: 4.24 g
  • Protein: 9.25 g
  • Fiber: 2.63 g