Green Pea and Asparagus Soup with Poached Eggs and Toast

I know this sounds unusual from Cooking Light April 2015 but was presented in the magazine as a dinner idea--we had it for brunch as you can see Kevin's bloody mary in the backround of his. With the single egg and whole wheat toast it was a 267 calorie meal according to the magazine. The bright spring flavors and color would be great for an Easter brunch as well. I used fresh peas instead of frozen.

• 1 1/2 teaspoons unsalted butter 
• 2 leeks, white part only, trimmed and thinly sliced 
• 4 cups unsalted chicken stock 
• 1 teaspoon chopped fresh thyme 
• 5/8 teaspoon kosher salt 
• 1/4 teaspoon black pepper 
• 2 cups frozen green peas ( I used fresh peas)
• 1 pound fresh asparagus, trimmed and coarsely chopped 
• 1/4 cup chopped fresh flat-leaf parsley, divided 
• 1 tablespoon white vinegar 
• 4 large eggs 
• 2 teaspoons extra-virgin olive oil 
• 4 (1/2-ounce) pieces crusty multigrain bread, toasted

1. Melt butter in a large saucepan over medium heat. Add leeks; cook 4 minutes, stirring occasionally. Add stock, thyme, salt, and pepper; bring to a simmer. Add peas and asparagus; cover and cook 3 minutes. Place pea mixture and 3 1/2 tablespoons parsley in a blender. Remove center piece of lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Blend until smooth.

2. While soup simmers, add water to a skillet, filling two-thirds full; bring to a boil. Reduce heat; stir in vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes. Remove eggs with a slotted spoon; place on a paper towel-lined plate.

3. Divide soup among 4 bowls. Place 1 egg in each bowl; drizzle evenly with oil. Sprinkle with remaining 1 1/2 teaspoons parsley. Serve with toast