SHARE delicious Avocado Asparagus Egg Sandwiches at your next casual brunch.
Avocado Asparagus Egg Sandwiches
The latest casual brunch at the Bennett’s featured these tasty Avocado Asparagus Egg Sandwiches. Lightly toasted brioche bread provided the rich, slightly sweet base for this breakfast entree. You can use white or wheat, but I recommend splurging on brioche. In the Twin Cities, I have found brioche (aka challah) at HyVee and Lunds & Byerlys stores.
The toasted bread is slathered with an avocado/asparagus spread and topped with crisp bacon, fried eggs and roasted asparagus spears. I loved the flavor combination, but questioned how easy it would be to eat as a hand-held sandwich. If you go that route, I would recommend chopping the bacon and the roasted asparagus first. Instead, I went the open-face route and used a knife and fork. This also makes the sandwich less messy to eat if you like your egg yolks on the runny side.
Feedback from the Peanut Gallery
My hubby and daughter both enjoyed these breakfast sandwiches but thought tomatoes would be a nice addition. The Better Homes and Gardens version of the recipe suggested adding sliced tomatoes, if desired. Mike thought some diced tomatoes mixed into the avocado mixture would be a nice touch. I love tomatoes so I think either would be great.
Sweet Finale
Another advantage of making this an open-faced sandwich, was having room for our sweet finale – chocolate mousse.
Avocado Asparagus Egg Sandwiches
Ingredients
- 1/2 lb asparagus
- olive oil cooking spray or olive oil
- 1 1/2 ripe avocados halved and seeded
- 1 1/2 tsp. lime juice
- 2 tbsp. butter plus more for toast, if desired
- 4 eggs
- 4-8 slices of bread depending on whether you are doing open-faced or regular sandwiches (I recommend brioche, but white or wheat would work too)
- 8 slices crisp-cooked bacon
- kosher salt & fresh ground pepper to taste
Instructions
- Place 4 spears of asparagus in a shallow bowl and cover with 1 cup of boiling water. Cover with pan cover or foil and let stand for 12 minutes. Drain. Finely chop asparagus and set aside.
- Scoop out avocado, place in a small bowl and mash with lime juice. Stir in chopped asparagus and set aside.
- Preheat oven to 400 degrees. Place remaining asparagus on baking sheet and spray well with olive oil cooking spray. Toss well to coat and then sprinkle with salt and pepper. Toss again and roast for 8-12 minutes (depending on thickness) until crisp tender and slightly browned.
- While asparagus is roasting, melt butter in nonstick skillet over medium low heat. Add eggs and sprinkle with salt and butter. Cook eggs for approximately 6 minutes, or until whites are done and yolks begin to thicken. If desired, turn eggs to fully cook yolks.
- Meanwhile toast bread, and spread with butter if desired. Then spread avocado-asparagus mixture on 4 slices of bread. Lightly sprinkle with salt. Layer bacon, egg, and a few spears of roasted asparagus. Top with remaining bread, if using. Enjoy!
These sound interesting. The photo turned out beautiful!