Because Easter is this weekend, eggs are in the stores cheap so I’m taking advantage of it.  I thought about making some wacky version of deviled eggs (because those seem to be “in” right now) but I’m too much of a fan of simple, plain deviled eggs to do that.  I like my deviled eggs with good ol’ mayonnaise, not with chicken or avocado or bacon.  And even though I plan on eating one or two deviled eggs this weekend, I’m still left with several eggs that I have do something with.  So this past weekend, I pulled out this recipe for Avocado and Asparagus Egg Sandwiches.  I love asparagus so I’m no stranger to putting them in my omlettes but I hadn’t yet tried eggs with avocado.  A mixture of mashed avocado and chopped asparagus are spread on toasted bread and then topped with bacon, a cooked egg, and blanched asparagus.  After just one bite, this sandwich didn’t stand a chance – it was gone in seconds.  Egg sandwiches are great for any meal, not just breakfast, and this version is perfect for a light dinner.  Delicious!

The ingredients:

Boil 2 cups of water in the microwave or on the stove and pour over asparagus in a shallow dish.  Let stand for 10 to 12 minutes and drain.

Mash avocado in a small bowl with lime juice.  Chop 3 asparagus spears and add to the avocado.

Cook eggs in a skillet with melted butter over medium heat.  Sprinkle with salt and pepper and reduce heat to medium-low.  Cook the eggs for 6 minutes, until whites are completely set and yolks begin to thicken.  For a fried egg, turn the egg over and break the yolk to fully cook (as I did).

Spread the avocado-asparagus on toasted bread and sprinkle lightly with salt.

Layer bacon, egg, and asparagus over avocado mixture.  Top with another piece of toast or eat as an open-faced sandwich.

Additions:  None

Omissions:  None

Substitutions:

• Turkey bacon

Overall Rating:  Love It

Source:  Better Homes and Gardens Magazine