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
- Total Time: 35 minutes
- 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 (225 g) asparagus, trimmed ( blanched or raw if they are very young)
- 2 tbsp (30 ml) 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American Nouvelle
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
If You Liked This Recipe, You’ll Love These
- Green Chile and Egg Breakfast Tacos
- Breakfast of Kings: Hash Browns with Gravy and Fried Egg
- Ham, Egg and Chive Waffles
- Fried Chicken, Bacon and Hot Honey Biscuits
Frequently Asked Questions
Why do three asparagus spears get finely chopped and mixed into the avocado instead of all being layered on top?
The instructions call for blanching all the asparagus first, then finely chopping 3 spears and stirring them into the mashed avocado-lime mixture. This creates a layered asparagus presence — earthy flavor and bits of green woven through the spread, plus whole spears layered on top for texture and visual appeal.
Should I use raw or blanched asparagus?
The recipe says to blanche unless the asparagus are “very young” — young, very thin spears can be used raw. To blanch, the instructions say to cover the asparagus in a single layer with about 2 cups of boiling water and let stand for 10–12 minutes until bright green and crisp-tender, then drain.
