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Truffled Asparagus Eggs on Toast Recipe: A quick and easy open-face sandwich recipe made with asparagus sautéed with truffle oil and mixed with eggs and goat cheese.

Truffled Asparagus Eggs on Toast

A 20-minute, one-skillet egg dish made with topping a slice of toast with asparagus sautéed in truffle oil and mixed with eggs and goat cheese.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 334kcal


To make the Truffled Asparagus:

  • 2 tablespoons white truffle oil
  • 10 stalks of asparagus trimmed and cut on bias into 1/4 –inch pieces
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

To make the eggs:

  • 4 large eggs
  • 1 large egg yolk
  • 2 tablespoon half and half
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon unsalted butter
  • 4 ounces crumbled fresh goat cheese
  • 4 slices of your favorite bread lightly toasted if preferred
  • 4 tablespoons fresh chives chopped


  • To make the truffled asparagus: Heat white truffle oil in a small (8-inch) non-stick skillet in medium heat. Add in the asparagus. Season it with salt and pepper. Cook, stirring frequently, until the asparagus is cooked and tender, 7-8 minutes. Transfer to a plate and set aside. Do not wash the skillet.
  • To make the eggs: Whisk together the eggs, egg yolk, half and half, and salt and pepper in a bowl. Heat the butter in the now-empty skillet over medium heat, swirling to coat pan, until melted but not browned. Pour in the egg mixture. Using a spatula, scrape along the bottom and sides of the skillet until eggs begin to clump, 2-3 minutes. Scatter the crumbled goat cheese on top. Using the spatula, mix the cheese with the eggs.
  • Fold in the cooked asparagus and cook for 2 more minutes (Or longer, if you like your eggs cooked thoroughly).
  • To assemble: Top each of your toast slices with the egg and asparagus mixture. Sprinkle with fresh chives. Serve immediately.


Serving: 1g | Calories: 334kcal | Carbohydrates: 16g | Protein: 16g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 236mg | Sodium: 900mg | Potassium: 211mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1142IU | Vitamin C: 4mg | Calcium: 129mg | Iron: 3mg