Avocado, Asparagus & Poached Egg Toast

There's more to it than smashing avocado and spreading it on bread

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In her latest cookbook, Open Sandwiches, Danish chef and food writer Trine Hahnemann takes avocado toast from Instagram fodder to plated delight with a springtime addition of asparagus and a perfectly poached egg (which you can even do ahead of time to streamline the process). She calls the use of rye bread here a "Scandi touch," which clearly means it's smørrebrød done right.

Get Hahnemann's tips for following a hygge lifestyle in the summer, then use any leftover asparagus to make baked asparagus fries.

Recipe adapted with permission from 'Open Sandwiches,' by Trine Hahnemann, published by Quadrille, May 2018

Avocado, Asparagus & Poached Egg Toast
4.6 from 61 ratings
Learn how to make avocado toast with asparagus and a poached egg from Trine Hahnemann's new cookbook, which is all about open-faced sandwiches.
Prep Time
5
minutes
Cook Time
10
minutes
Servings
4
servings
Total time: 15 minutes
Ingredients
  • 6 asparagus spears
  • Sea salt flakes
  • 2 avocados
  • Salted butter (about 2 tablespoons)
  • 4 rye bread slices
  • 4 eggs
  • 1 tablespoon Aleppo pepper
  • 4 tablespoons cress (such as watercress) or chervil
Directions
  1. Bring a pot of water to a boil, and salt aggressively. Snap off the tough ends of the asparagus, then cut each of the spears into 3 pieces. Blanch them in the boiling water for 1 minute, then drain them; slice each piece lengthways and leave to cool.
  2. Cut each avocado in half, remove the pits, then scoop the halves from the skin and slice.
  3. Spread butter evenly on each of the rye bread slices (you might not need the full 2 tablespoons). Place the asparagus on the bread, followed by the avocado slices.
  4. Poach the eggs, according to your preferred method. Place an egg on top of each sandwich. Sprinkle with Aleppo pepper, cress or chervil, and serve.
Nutrition
Calories per Serving 303
Total Fat 25.2 g
Saturated Fat 7.2 g
Trans Fat 0.2 g
Cholesterol 175.2 mg
Total Carbohydrates 14.4 g
Dietary Fiber 8.5 g
Total Sugars 1.7 g
Sodium 435.8 mg
Protein 9.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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