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- 1/2 pound green, white, and/or purple asparagus, trimmed
- 1 avocado, halved, seeded, peeled, and chopped
- 1 teaspoon lime juice
- 2 tablespoons butter
- 4 eggs
- 8 slice white, wheat, or brioche bread
- 8 slice crisp-cooked bacon
- Salt and pepper to taste
1. Place asparagus in a single layer in a shallow baking pan. Cover with about 2 cups of boiling water. Let stand for 10 to 12 minutes, until bright green and crisp-tender. Drain. Finely chop three of the asparagus spears; set aside.
2. In a small bowl mash avocado with lime juice. Stir in chopped asparagus; set aside.
3. In a large skillet melt butter over medium heat. Break eggs into skillet. Lightly sprinkle with salt and pepper. Reduce heat to medium-low. Cook eggs for 6 minutes, until whites are completely set and yolks begin to thicken. If desired, turn eggs, to fully cook the yolks.
4. Meanwhile, toast the bread. Spread avocado-asparagus on four slices. Lightly sprinkle with salt. Layer bacon, egg, asparagus, and remaining bread.
- If desired, add 2 slices fresh tomato to each sandwich.
- Servings Per Recipe 4,
- cal. (kcal) 410,
- Fat, total (g) 24,
- chol. (mg) 219,
- sat. fat (g) 9,
- carb. (g) 31,
- Monosaturated fat (g) 10,
- Polyunsaturated fat (g) 3,
- Trans fatty acid (g) 0,
- fiber (g) 5,
- sugar (g) 4,
- pro. (g) 18,
- vit. A (IU) 923,
- vit. C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 141,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 896,
- Potassium (mg) 498,
- calcium (mg) 131,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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