Le Food Snob

Asparagus Avocado Toast {w/egg}

Scroll down to content

After the success of my Avocado Asparagus Omelet Sandwich I was eager to try more asparagus with more bread and more avocado. So the obvious dish to make was avocado toast. With asparagus.

Despite the fact that I loaded the toast down with a bit too much asparagus and I intended to make soft boiled eggs instead of hard boiled eggs, the toast was still a success. I had to eat some asparagus spears off the top of the toast until there was a smaller more acceptable amount of asparagus that I could eat with each bite of toast and egg and tomato.

I have an extremely difficult time fitting vegetables into my day, especially at breakfast. Probably because I tend to eat more sweet-type breakfasts (think pancakes, waffles, etc.) versus eggs. And when I do eat eggs I load them down with things such as cheese and meat. Who has room for veggies when you’re eating meat and cheese?

This recipe was inspired by a recipe found at BHG.com for an Avocado-Egg Breakfast Sandwich. You can find a whole slew of recipes involving bread and avocado and/or asparagus at Better Homes and Gardens. That’s where I get a lot of my inspiration these days. If you want to make this dish vegan, skip the egg. The recipe below lists ingredients per slice of toast. If making more than one piece of toast, multiply the ingredients.


  • 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)
  • grape tomatoes, sliced in half lengthwise
  • country-style white or whole grain bread (vegan, if necessary)
  • one soft boiled or hard boiled egg (omit for vegan option)
  • salt and pepper, to taste


  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 toast the bread. Spread mashed avocado on top the toasted bread. Top the avocado toast with, asparagus spears, tomato slices and egg. Season with salt and pepper. Serve immediately.

Recipe rating: 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Internet Marketing Tips

Everything about internet marketing

Cook the Beans

inspired by ingredients, smells and Travels, vegan & vegetarian

Tastes of Health

Passionate about Health, Fitness and easily prepared Delicious Food

Road to a Healthier Life

Steering You towards a Healthier Happier Life

Insightful Geopolitics

Impartial Informative Always


If I knew you were coming I'd have baked a cake...

The Urben Life

A food and lifestyle blog by Jenna Urben

Cooking Adventures

A Culinary Journey


Welcome to my Kool Kosher Kitchen where food is fun and fun is to create food!

You Can Do It

This is not phraze .You can do everything you want

Dining with Donald

Donald on dining in and out

Little Lilly Meets the World

Every step is a memory


From cheeseburgers to foie gras — eat what you hanker for.


The holiday you take when you're not taking a holiday.

Spoon of Happiness

homemade food inspiration

In The Kitchen With Gianna Trzesniewski

Simple recipes that create a "WOW" factor for the people sitting next to you at the dinner table.


Learn Goan and Indian Recipes

frauke's foodelicious fritid

baking across borders - exploring new recipes from Denmark and around the world

%d bloggers like this: