Breakfast, as many of you know, has always been my favorite meal of the day. In fact, I have been known to eat breakfast foods for not only breakfast, but also lunch and even dinner. Sometimes…all in the same day. I don’t know what it is about breakfast, but I have always loved it. It’s always so fulfilling and can be either savory, sweet, or a little of both. And maybe that’s just what food love is all about.
As I mentioned in my previous recipe, I have a fridge that is overflowing with asparagus. My CSA bins the past two weeks have included asparagus. And I do love asparagus, but sometimes I have a hard time fitting bin items into my meals…and so, two pounds of asparagus later, I’m seeking some recipes to help move it out before I lose it. I don’t like waste so I try to use what ingredients I have when I can.
That being said, I saw a pin come up on Pinterest the other day that was repinned from a recipe featured in Better Homes and Gardens. I was intrigued. This was for an Avocado and Asparagus Egg Sandwich. Sounded like the perfect thing to try for breakfast…and it moved out a couple of items from my bins. Perfect.
Breakfast, for the most part, is simple to convert to gluten-free. For this recipe, I simply used gluten-free challah bread from Katz Gluten Free, my vegan & gluten-free homemade bacon, and instead of frying up an egg in butter, I lightened up my dish by poaching the egg, which happens to be one of my favorite ways to eat eggs. I also made my sandwiches open-faced instead of having another slice of bread on top.
This made quite an impression at breakfast today. Even my roomie devoured it. The recipe (with my modifications) is below…
Recipe: Gluten-Free Avocado and Asparagus Egg Sandwiches
Time: Prep 10 Minutes; Cook 12 minutes
- 1/2 pound green, white, and/or purple asparagus, trimmed
- 1 avocado, halved, seeded, peeled, and chopped
- 1 teaspoon lime juice
- 2 tablespoons butter (only if you are frying or scrambling your eggs)
- 4 eggs (I poached mine, so I didn’t need aforementioned butter)
- 4 slices of bread (I used Katz Gluten Free Challah Bread)
- 8 slices crisp-cooked bacon (I used my homemade vegan & gluten-free bacon)
- Salt and pepper to taste (I seasoned with cayenne pepper for a bit of spice)
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.
If frying your eggs, 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.
If like me, you prefer poached eggs, bring water and a splash of vinegar to just below boiling. Break an egg into a bowl. Stir the water to get a whirlpool effect and slide the egg from the bowl into the water. Leave in water for about 3 minutes. Remove to paper towel and season with salt and pepper.
Meanwhile, toast the bread. Spread avocado-asparagus on four slices. Lightly sprinkle with salt. Layer bacon, egg, asparagus.
This recipe was SO easy to make and put together. And the best part was just how tasty it was. I sincerely enjoyed every bite. And the poached egg worked so well with the creamy avocado and the light crunch of the asparagus. The slightly runny egg yolk just added to the texture and flavor overall. I can’t wait to make this again. It will definitely become a welcome addition to my breakfast table.
This breakfast is definitely packed with nutrition and healthy fats, as well as a great source of protein. What a great way to start your day!