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.
Avocado, Asparagus & Poached Egg ToastRecipe adapted with permission from 'Open Sandwiches,' by Trine Hahnemann, published by Quadrille, May 2018
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
6 asparagus spears
Sea salt flakes
Salted butter (about 2 tablespoons)
4 rye bread slices
1 tablespoon Aleppo pepper
4 tablespoons cress (such as watercress) or chervil
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.
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