Description
A delicious open faced egg sandwich, featuring avocado, asparagus and crispy bacon.
Ingredients
Scale
- 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