Avocado and Asparagus Egg Sandwiches
- Makes: 4 servings
- Start to Finish: 25 mins
- 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
- 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.
- In a small bowl mash avocado with lime juice. Stir in chopped asparagus; set aside.
- 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.
- 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 ,
- 24 g fat
- (9 g sat. fat ,
- 3 g polyunsaturated fat ,
- 10 g monounsaturated fat ),
- 219 mg chol. ,
- 896 mg sodium ,
- 31 g carb. ,
- 5 g fiber ,
- 4 g sugar ,
- 18 g pro.
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