Asparagus and Soft Eggs on Toast

Copied from Real Simple's Website

Ingredients:
-4 slices rustic country bread
-1 pound asparagus, tough ends trimmed
-2 tablespoons olive oil
-kosher salt and black pepper
-8 large eggs*
-1/4 cup Parmesan (1 ounce)
*Because the eggs in this recipe are not fully cooked, there is a risk of food-borne illness.

Directions:
1) Heat broiler. Place the bread and asparagus on a baking sheet. Drizzle with the oil and season with 1/2 teaspoon each salt and pepper.
2) Broil until the bread is toasted, 1 to 2 minutes per side; transfer the bread to plates. Continue broiling the asparagus, tossing once, until tender, 4 to 8 minutes more.
3) Meanwhile, bring a large saucepan of water to a boil. Carefully lower the eggs into the water. Reduce heat and gently simmer for 6 minutes. Cool under running water and peel.
4) Divide the asparagus among the toast, sprinkle on the Parmesan, and top with the eggs.

Serves 4

Nutritional Information
Per Serving
Calories 348
Fat 20g
Saturated Fat 5mg
Cholesterol 428mg
Sodium 626mg
Protein 20g
Carbohydrate 22g
Fiber 2g

Weight Watchers Points: 8