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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


  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 ,
  • 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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