Brunch-worthy Asparagus Avocado Toast

Remember that time a millionaire told us that the reason millennials don’t own homes is because of avocado toast*? I think about it sometimes, including a few weeks ago when Sunday brunch at The Smith meant avocado toast with poached eggs (a mere $18).

But I do happen to think that avocado toast is one of those items that might just be a rip-off (and yes, I know I’m being a hypocrite right now). It’s avocado spread on toast. Yes, there are usually fancy toppings and maybe a poached egg, but I like to go to restaurants to eat food I can’t prepare at home. In this case the essence is avocado and toast which is a pretty low bar. So I’ve been making my own at home for awhile now and I just can’t get enough.

The day after that brunch, I was digging through the far corners of my fridge and found a lone cup of oven-roasted asparagus. Not enough for a meal on its own, but I *could* put it on my next avocado toast. And what if…what if I poached an egg? I had never done it before, but I’ve done a good deal of cooking projects over the years. How hard could it be?

Though my first attempt at poaching was not what you’d call restaurant quality (or..umm..edible), I was so surprised by the result of adding roasted asparagus and a poached egg on top! Restaurant-style avocado toast in 20 minutes, for a fraction of the price! It was so good that I dove into perfecting my poaching, got another bunch of asparagus, and now I’m sharing the recipe with all of you. The best part of this recipe is that there are no strong flavors so it is customizable – add other spices and veggies as you desire!

*And by the way…if you think that avocado toast might be the reason millennials struggle to afford homes, I did some math. Price of a home in NYC (ballpark figure, give or take) = $1 million. Downpayment of 20% = $200,000. If an avocado toast is $20, that’s 10,000 brunches. If you go to brunch once a week, your downpayment will be ready in…192 years! I bet in 2211 the housing market will be a little more expensive too. Ok, I know this is a ridiculous example because homes are so insanely expensive here and the real point is about saving towards goals/priorities, but please, stop judging what people decide to do with their own hard-earned money and let us enjoy our toast!


Roast the asparagus first using salt, pepper, and olive oil. When it is in the oven, start the egg poaching process. Fill a small pot with 3 inches of water, add a drop of vinegar, and heat to a simmer. When you can see lots of small bubbles and they just start to rise to the surface, you are in good shape.

While your water is heating and asparagus is roasting, you can get some of the other ingredients prepped: crack one egg into a small bowl, toast the bread, and mash the avocado.

When your water has started to simmer, use a spoon to stir the water making a whirlpool effect. Slowly tip the egg in and don’t touch it for 3-4 minutes. I found that the yolk was cooked at 4 minutes and runny at 3, so do it according to your preference. Do one egg at a time.

Layer your toast: bread, hummus, avocado, asparagus, spices, and poached egg on top with some salt and pepper. Enjoy it and appreciate that you’ve saved yourself some money!

Brunch-Worthy Asparagus Avocado Toast

Ingredients

Makes 2 pieces of toast, 20 minutes

Roasted asparagus

  • 1 bunch fresh asparagus, chopped into 2″ pieces
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Asparagus avocado toast

  • 1 ripe avocado, mashed
  • 2 slices bread of choice, toasted (I used Bread Alone‘s Whole Wheat Catskill)
  • 2 eggs, poached
  • 1 drop of distilled white vinegar
  • 2 tablespoons hummus
  • 1/2 cup roasted asparagus
  • Pinch of red pepper flakes
  • Salt and pepper, to taste

Tools

  • Baking sheet
  • Small Pot
  • Toaster
  • Mortar and pestle or small bowl

Directions

  1. Roast the asparagus. Heat the oven 425˚F. Lay asparagus out on a baking sheet; coat with olive oil, salt, and pepper. Bake for 12-15 minutes until tender, turning once halfway through. Remove from oven and let cool.
  2. Poach your eggs. Heat 3″ of water in a small pot. Add a drop of vinegar. While it is heating, crack one egg into a small bowl. Heat the water until it is nearly simmering – you will see bubbles forming and starting to pop on the surface, but it should not be more bubbly than that. Next use a large spoon to stir the water, creating a whirlpool. Slowly drop the egg in. Cook for 3 minutes for a runny yolk and 4 minutes for a cooked yolk. Repeat for each egg. If your egg if ready before your toast, you can set it aside on a paper towel.
  3. While everything else is cooking, prepare the other toppings. Toast your bread of choice. Mash the avocado in a small bowl using a fork or mortar and pestle.
  4. When all ingredients are prepped, layer the toast: bread, hummus, avocado, asparagus, red pepper flakes, and poached egg on top with some salt and pepper.

5 Comments Add yours

  1. Charlie S says:

    Enjoyed reading! Keep writing!

    Like

    1. I’m glad you like it 🙂

      Liked by 1 person

  2. Zest4Food says:

    This one sounds interesting as well. Your recipes are so different from others and appealing.

    Like

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