Avocado and Asparagus Egg Sandwiches

Avocado and Asparagus Egg Sandwiches + enlarge image
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28 users rated this recipe an average rating of 4.5
Makes:
4 servings
Serving Size:
sandwiches
Start to Finish:
25 mins
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Avocado and Asparagus Egg Sandwiches

Ingredients
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

Directions

  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.

From the Test Kitchen

If desired, add 2 slices fresh tomato to each sandwich.

Nutrition Facts

(Avocado and Asparagus Egg Sandwiches)
    Per serving:
  • 410 kcal cal.,
  • 24 g fat
  • (9 g sat. fat,
  • 3 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 219 mg chol.,
  • 896 mg sodium,
  • 31 g carb.,
  • 5 g fiber,
  • 4 g sugar,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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