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Avocado and Asparagus Egg Sandwiches

Makes: 4 servings
Start to Finish 25 mins
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)
  • 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 (g) 141,
  • Cobalamin (Vit. B12) (g) 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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