"The color is of course green! I love green food! We had this sandwich for breakfast, and I was more than full afterwards."
Breakfast Bread with Avocado, Asparagus and poached Egg
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Prep time 10mins
Cook time 10mins
Serves or Makes: 1
Recipe Card
ingredients
- 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
Method
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.