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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Okay, we ate this for dinner, but it would qualify as the best breakfast sandwich ever. The recipe evolved from a recipe seen on Bobby's Brunches with the goat cheese spread on a baguette and the Better Homes and Garden sandwich featuring asparagus and avocado. Read more . I just morphed the two into a sublime open face sandwich. IT is good. Swoon worthy good from Fred and a double yum from Livia. DO NOT SKIP the goat cheese spread, it makes the sandwich ever so much better. Ingredients:
2 large fresh hoagie rolls, split (same size as a strip of bacon) |
4 ounces of softened room temperature goat cheese |
2 tbsp of soft butter |
1/2 tbsp of fresh ground black pepper |
12 slices of bacon |
1 large avocado, sliced |
1/2 lb. or so of asparagus (plan on six or so per sandwich) |
4 eggs or 8 eggs if you are really hungry |
sea salt |
smoked paprika |
Directions:
1. Split the hoagie rolls and broil until lightly browned. See Photo
2. Keep in oven on warm.
3. Smush the goat cheese, butter and black pepper until spreadable See Photo. (I might just add a touch of lemon zest here next time around)
4. Cook your bacon until it is crisp and drain on paper towels. See Photo
5. Reserve that bacon fat to cook your eggs.
6. Blanch the asparagus spears in boiling salted water until just tender.
7. Plunge in ice water to set the bright green colors. See Photo
8. Drain on paper towels.
9. Slice your avocado.
10. Cook your eggs over easy.
11. Assemble as follows:
12. Spread the goat cheese over the warm bread. See Photo
13. Top with avocado slices. See Photo
14. Top with bacon slices
15. Top with asparagus
16. Sprinkle with sea salt and smoky paprika
17. Top with warm egg. See Photo
18. Puncture soft yolk and let it drip over the asparagus, bacon and bread.
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