Egg, Turkey, and Asparagus Sandwich Stacks

These double deckers are perfect for a laid-back brunch on a lazy weekend morning.

Makes 1


1 small bunch asparagus stalks, trimmed and cleaned
olive oil 
salt and pepper 
juice from half a lemon 
2 slices whole-wheat or multigrain bread 
2 slices smoked turkey breast or turkey ham 
1 egg


1  Place asparagus stalks in an even layer on a toaster oven tray. Drizzle with olive oil, season with salt and pepper, add lemon juice; toss well. Broil for 3 to 5 minutes; set aside. 

2  In the same tray, toast bread until crisp; set aside. Place 1 slice of bread on a plate, cover with a slice of turkey breast, and top with asparagus. Repeat procedure to make a double stack. 

3  In a nonstick frying pan over medium heat, fry an egg until the whites are set but the yolk is still runny. With a spatula, carefully lift the fried egg from the pan and set it on top of the sandwich stack. Top with remaining slice of bread.

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