Breakfast Bread with Avocado, Asparagus and poached Egg

"The color is of course green! I love green food! We had this sandwich for breakfast, and I was more than full afterwards."
-- @pane-bistecca
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  • Recipe Card
Prep time 10mins
Cook time 10mins
Serves or Makes: 1

Recipe Card


  • 1 slice fresh Bread
  • 1 slice Gouda Cheese
  • 8 cooked green Asparagus
  • 3 yellow Cherry Tomatoes
  • 1 tbsp Mayonnaise
  • 1/2 Avocado
  • 1 Egg
  • 1 tbsp white Vinegar


  • Step 1

    Toast the bread slice and immediately add the gouda slice. The cheese will not melt completely, but it will help to keep the rest of the topping on the bread.

  • Step 2

    Add the cooked asparagus and top with the mayonnaise.

  • Step 3

    Slice the avocado very thinly and form this to a wave. Add it to the bread.

  • Step 4

    Half the cherry tomatoes and add them too.

  • Step 5

    For the egg bring some water in a deep pot to boil, then add vinegar and turn down the heat (the water should then only be 70-80 C) Open the egg into a teacup or a ladle. With a teaspoon make a whirl in the simmering water, then slowly let the egg slip in. If you are used to poaching eggs, you can whirl the water around the egg a little, to make the egg-white stick to the egg-yolk. Simmer for 3-5 minutes depending of the size of the egg and how hard the egg-yolk should be.

  • Step 6

    Take the egg out with a slotted spoon and let drain properly. I put it onto a kitchen paper. Put it onto the bread and serve immediately.

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