This recipe was featured in our Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!
4 slices sourdough bread
2 avocados, pitted and sliced
1 bunch asparagus, trimmed
olive oil, as needed
salt and pepper, to taste
sprinkle of sunflower seeds, optional
Preheat oven to 425˚F. Add asparagus to a rimmed baking dish and drizzle with olive oil and season to taste with salt and pepper. Roast for about 20 minutes, then set aside.
To soft-boil the eggs, Bring 3 quarts of water to a boil in a large pot. Gently lower the eggs in and cook for exactly 5 minutes. Run under cold water to stop the cooking, then peel and set aside.
Toast the sourdough, top each slice with 1/2 sliced avocado, roasted asparagus, soft boiled egg and sunflower seeds (if using).