Elizabeth and Eric Brodar, owners and proprietors of the Inn at English Meadow in Kennebunck, Maine have style. Scads of it. From the perfect shade of wall color to ensure a restful night sleep to the finely edited furniture and comfortable appointments in their B & B, their eye for detail and thinking of the comfort of their guests shines here. It doesn’t hurt that they both have high-end retail experience and have traveled the world. You can have the most interesting conversations with them.
Breakfast is served in a sunny room with private tables. Liz creates the breakfast and her offerings are quite naturally visual feasts as well as a yummy start to your exploration of the Kennebuncks here in Maine.
www.Englishmeadowsinn.com 
Avocado and Asparagus Open Face Egg Sandwich
- Yield: 4 1x
Description
A delicious open faced egg sandwich, featuring avocado, asparagus and crispy bacon.
Ingredients
- 1 avocado, halved, seeded, peeled, and chopped
- 1 tsp. fresh lime juice
- 1/2 lb asparagus, trimmed ( blanched or raw if they are very young)
- 2 Tbsp butter
- 4 eggs
- 4 slice of toasted bread – your choice of type of bread
- 8 slices crisp-cooked bacon ( may use turkey bacon- less fat)
Instructions
- in a small bowl mash the avocado with the lime juice and set aside
- place asparagus in single layer in shallow baking pan. Cover with approx 2 cups of boiling water. Let stand for 10-12 minutes, until bright green and crisp tender. Drain. Finely chop 3 spears and stir into avocado. Set aside remaining spears.
- In a large skillet melt butter over medium heat.
- Break egg into skillet, lightly season with salt & pepper.
- Reduce heat to medium low and let eggs cook until whites are completely set approx 6 minutes.
- If you like you can flip eggs to cook thru yolks.
- Spread avocado mixture onto toast, layer with 2 slices of bacon, egg, remaining asparagus spears.
- Makes 4 sandwiches.
- Category: Breakfast
- Cuisine: American Nouvelle
