Le Food Snob

Avocado Asparagus Omelet Sandwich {w/Bacon}

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I have no clue exactly what I was looking for when I stumbled upon this recipe for Avocado and Asparagus Omelet Sandwiches at BHG and just dropped what I was doing and stared. I had to have it immediately whether for breakfast, lunch or dinner. I had bread, eggs, and bacon on hand and immediately wanted to run to the grocery store to get asparagus and avocado to complete the dream. I did so the next day planning to make the sandwich in a few days. For breakfast. But then I made my own version of BHG’s sandwich immediately. For the sake of eating a yummy sandwich.

I have to tell you, it was about the most phenomenal healthy-ish homemade breakfast sandwich I’ve ever made. A breakfast sandwich is a great way to sneak a vegetable such as asparagus into your meal, and the sandwich had just the right ratio of bacon to asparagus on it.

My sandwich is modified slightly from the one found at BHG and is, what I would consider to be, a bit easier. The ingredients listed below are per sandwich.


  • 4 asparagus spears (snap the ends off the stalks), halved lengthwise
  • Boiling water
  • 1/2 avocado, mashed with a bit of salt (I do this inside the avocado skin)
  • 1 egg
  • 1 T. water
  • salt and pepper to taste
  • mayonnaise
  • 2 slices country-style white or whole grain bread
  • cooked bacon (2 thick pieces or 4 regular pieces, depending on the kind you have)


  1. Place asparagus spears in a single layer in a shallow dish. Pour enough boiling water over asparagus to cover. Let stand for 5 to 6 minutes or until bright colored and crisp-tender. Drain.
  2. Meanwhile, make omelet. Heat an 8-inch nonstick skillet over medium heat until skillet is hot. Melt 1/2 tablespoon of the butter in skillet. In a small bowl whisk together egg, water, salt, and pepper until combined but not frothy. Add the egg mixture swiveling the pan until the entire bottom is covered by egg. Cook for 30 to 60 seconds or until egg is set and cooked through. Remove pan from heat. Using a spatula, lift and fold the omelet into a shape that will fit your bread. I folded the sides in on mine.
  3. Meanwhile toast the bread. Spread mashed avocado on 1 of the slices; spread mayonnaise on the other. Top the avocado toast with bacon, asparagus spears, and omelet. Top the bread with the mayonnaise toast. Cut the sandwich in half and serve immediately.

Recipe rating: 

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