This is a quick post for today. I’m currently working on building out more of my own recipes to share, and I am working on getting more recipes posted more frequently.
As far as my pregnancy cravings are concerned, I have basically reverted back to eating like I did when I was a kid. That being said, I’ve started making a lot of breakfast sandwiches, and this recipe is one of my favorites. I used to make it in the mornings before school or work. It travels well, so I would end up eating it in the car on the way wherever I was going. I’d all but forgotten about it until I made too much roasted asparagus one night recently and had a lot of leftovers.
My husband isn’t crazy about asparagus in the mornings, but I love it. Einstein Bagels used to sell something very similar to this, so I am fairly certain that there are more “asparagus in the morning” people out there. Let me know if you are one!
Print Recipe
Egg, Tomato, and Asparagus Breakfast Sandwich
When we make roasted asparagus for dinner, I usually try to make a little extra to save for these sandwiches the next morning.
Instructions
Toss asparagus with a small bit of olive oil, salt & pepper (if desired), then roast in oven for 12 minutes at 425F. Cut in pieces that are about as long as the English Muffin. (If using leftover asparagus, just reheat on the stove until warm).
Toast English Muffin to desired level.
In a skillet, heat olive oil on medium, then cook tomatoes until they have burst. Turn skillet to low, and sautee tomatoes until the juices have just begun to thicken.
Pan-fry egg to over-medium, or over-easy if you like your egg runny.
Smear sauteed tomato on bottom half of English Muffin, top with asparagus, and cover with egg. Place top half of English Muffin on top, and enjoy!
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