Directions

For the Eggs

1. Bring a small pot of water to a boil 

2. Use a slotted spoon to carefully lower the eggs into the pot. 

3. Cook covered for 6-7 minutes (if you like a firmer yolk, go towards 7 or even 8, if you like it really runny, 6 is perfect) and transfer the eggs to bowl of ice water to chill. 

For the Asparagus

1. Break the tough, fibrous end of the asparagus off using your hands to snap it, it will show you where it wants to break. 

2. Heat a large cast-iron skillet over high heat, once it is very hot, add in the olive oil and asparagus stalks. Make sure not to crowd them, they should lay flat in the pan. 

3. Cook for about 5 minutes, shaking the pan to roll the asparagus stalks so they cook evenly on all sides. 

4. To see if your asparagus is done cooking, remove one stalk from the pan and shake it. It should bend easily from side to side by not flop over completely. Take a bite, make sure it is tender and yet still has a nice toothsomeness to it. The asparagus should be warm when you eat the toast. 

To assemble

1. You have a choice here, you can throw your bread in the toaster or you can pan fry it in butter. I personally like to pan fry it in butter on both sides until it is golden brown and crispy. 

2. Smear the Petit Suisse cheese generously over the toast. 

3. Lay the stalks of asparagus over the cheese and sprinkle them with sea salt. 

4. Peel the soft boiled eggs and cut them in half. Lay them on top of the asparagus. Sprinkle a little salt and pepper on each egg. Feel free to slice the egg any way you like, If you want to quarter it or cut it into circles for easier eating, go for it. 

5. Top with fresh herbs and pea shoots, cut it in half on a bias and have your self a damn fine piece of toast.