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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

Phone:      (864) 241.6689
E-mail:      veera@chefveera.com
Address:   Greenville, SC
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Chef Veera

Avocado Sandwich Overhead

Spring Open-Faced Breakfast Sandwich

Avocado toast is the trendy new item on restaurant menus, but it is so easy to make this “fancy” toast at home.

 

This simple, healthy, protein-packed open-faced sandwich makes a great breakfast, snack, or light meal. I’ve even paired it with a crisp green salad at dinner time.

 

I love to use a nice hearty thick sliced wheat or multigrain bread and toast it dark to get a nice crunch. In this version I blanched some asparagus making them crisp-tender to top the creamy avocado and snuck in a little bite by spreading Dijon mustard on the toast first.

 

Avocados are a great source of vitamins and healthy fats, but they are high in calories, so keep that in mind when you plan meals using avocados. If you use one half of an avocado, an easy way to save the other half for a few days is to leave the pit in the half you are saving, brush the green flesh with a little lemon juice, wrap tightly in plastic wrap and refrigerate.

 

For most people the avocado is the star of this dish, however, I also love what the egg with a slightly runny yolk, that crisp fleur de sel finishing salt and LOTS of black pepper does to it. Check out the bottom of the recipe for how to get that soft yolk when you boil your eggs.

 

So, BE BRAVE, make this restaurant fancy toast in your kitchen – simple to make, oh so tasty and satisfying, with that creamy avocado, crisp asparagus, and runny yolk – but don’t forget the mustard!

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Ingredients

4 slices whole wheat or multigrain bread, toasted

2 teaspoons Dijon mustard

2 avocados, pitted, peeled, mashed

1 lemon zested and juiced

¼ teaspoon crushed red chili

20-24 spears asparagus

2 hard cooked eggs, sliced (See tip below)

Cracked black peppers and Fleur de Sel finishing salt or Kosher salt

 

Preparation

Trim the asparagus, bring a pot of water to the boil, salt well with kosher salt. Separately fill a bowl with ice water.  When the water comes to rolling boil, add the asparagus and cook for 30 seconds to 1 ½ minutes depending on the thickness of the asparagus. Drain, and plunge into the ice water. Remove after 3-5 minutes and drain on paper towels.

 

Add a teaspoon of minced lemon zest to the mashed avocado along with a teaspoon of lemon juice and the crushed red chili. Mix well.

 

Spread each toast with the mustard, then layer with a generous amount of mashed avocado.

 

Top with asparagus spears and sliced egg. Sprinkle generously with Fleur de Sel and freshly cracked black pepper

 

Serves 2

Time: 15 minutes

 

 

Tips

To boil eggs with a slightly runny yolk, bring ½ inch water to the boil in a small pan. Add the two eggs, reduce heat and simmer covered for 6-7 minutes. Pour off the hot water, gently shake eggs in the pan to crack and fill the pan with ice cold water. Let sit for one minute, remove, peel and halve.

 

Categories: Breakfast & Brunch, Dairy-Free, Asparagus, Avocado Toast, Eggs, Breakfast, Brunch, Fleur de Sel, Lunch,

 

 

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Comments
  • Harlena Walters
    April 30, 2020

    Looks Delicious

    reply

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