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This is a complete breakfast in one slice of toast. With roasted asparagus, sliced egg and avocado with a dollop of dijon mustard this asparagus and egg avocado toast is a heck of a way to begin your day. Or even happy hour.

Okay, please hear me out. Don’t click out of this post yet. Because there is a lot of say.

One, it’s been a while. Sorry about that. My last recipe, for sourdough blueberry coffee cake, was nearly a month ago. Whoops. Since then, I’ve made it another three times. So clearly it’s delicious. And the cute baby bump is now, well, a giant beach ball. I’m knock knock knocking on 30 weeks pregnant and this boy is using my internal organs as a trampoline.

But the best part of it is that this pregnancy I don’t have gestational diabetes! If you know of my first pregnancy, it was the single hardest thing and changed a lot of me in terms of my pregnancy experience, along with having Emmett. This time, it is my single biggest victory, so I am revelling in this excellent news. And even though I don’t have the GD G.D. I wanted to share a recipe that I made several times while I was pregnant the first time around. This is a recipe three years in the making. Or sharing, as it were.

And let me tell you – it’s better than I remember.