Hummus and Asparagus Toast with Soft Boiled Eggs

Plan for: 20 minutes
Yield: 2 servings
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1 bundle fresh asparagus
1 tbsp olive oil
1 tsp salt
¼ cup Hope Foods Jalapeño Cilantro Hummus, divided
2 pasture raised, room temperature eggs
two thick slices of crusty bread (preferably sourdough)
handful fresh parsley


  1. Preheat oven to 425 degrees Fahrenheit. On a baking sheet, toss asparagus with olive oil, salt, and pepper until coated. Spread evenly on baking sheet. Roast in oven for 15-20 minutes, turning once, until cooked and charred in spots.
  2. To soft boil eggs, heat a covered pot of water at a level high enough to cover the eggs over medium heat. In the meantime, prepare an ice bath using a bowl containing cold water and ice cubes. Once the water boils, gently lower the eggs into the water. Set a timer to cook the eggs for 6 minutes and 30 seconds. Once cooked, remove the eggs using a slotted spoon and place into the ice bath. Allow to sit for 5 minutes before gently removing the eggshell.
  3. Toast the bread to your desired doneness. Spread around 2 tablespoons of hummus onto the bread. Top with roasted asparagus, soft boiled eggs, and parsley.
  4. Eat & enjoy!

Recipe created by: @thecuttingveg

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