Elizabeth Brodar from the Inn at English Meadows, serves up a delicious open faced egg sandwich, featuring avocado, asparagus and crispy bacon.
By Michelle M. Winner
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.
- 1 avocado, halved, seeded, peeled, and chopped
- 1 tsp. fresh lime juice
- ½ 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)
- 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.
Michelle was born with a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the world-wide discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from "Pinot Noir Heaven" Michelle shares culinary travel and chef's recipes. Her photography has appeared in Saveur Magazine and she has contributed culinary travel articles to Forbes online, WSJ online, Business Insider, Condé Nast Digital Media, Islands magazine and many others. A confirmed globetrotter, she still keeps her bags packed and fork in hand (well . . . except through airport security.)