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.
When I saw my email with the glucose test results last week, I opened it immediately and just about jumped for joy. As much as a pregnant woman can “jump”. The results were smack dab right in the middle of normal and it was the biggest sigh of relief I could have had. When I met with my midwife a couple of days later, she was astonished – because if you have GD for your first, you are more than likely to have it again with subsequent pregnancies. She was thrilled, too.
For me, the positive results go beyond my relief that I don’t have to monitor my diet (as closely), test my blood sugars multiple times a day, or do injections like I had to last time. It also means that induction is off the table! Unless this kid decides to bake for an unreasonable amount of time. For any mama that has had to go through it – labor induction is MISERABLE, and it led me to a very, very difficult labor and delivery, which led to complications that lasted long after Emmett arrived.
It’s not to say that this will be a walk in the park, but that at least I can start to envision and plan for a L&D that is more in tune with what I want, than what is just medically mandated.
When I was pregnant with Emmett, I started my diabetes protocol with monitoring my food, and trying to find diabetic friendly recipes that would keep me full, and healthy. This is one I went back to again and again. It’s a wonderful balance of healthy fats in the avocado, protein from the eggs, and high fiber with good bread and roasted asparagus. I highly suggest you invest in a high quality dijon mustard for this recipe. My favorite is Maille mustard. And a little Trader Joe’s Everything Bagel Seasoning is spot on for these asparagus and egg avocado toasts.
And if this isn’t your jam to start the day, it is equally delicious as lunch, or a high brow happy hour snack on the back deck with a glass of bubbles in hand. I’m really jonesing for a glass of wine right now.
So there you have it. I’m still here, working my “real job” from home, and growing a tiny human. And sneaking in some baking where I can.
You can find an digital copy of the 100 Recipes to Beat Diabetes magazine online where the original recipe comes from here.
Asparagus and Egg Avocado Toast
- 4 slices of Sourdough Bread, or other hearty bread
- 2 Avocados, mashed and seasoned with salt and pepper
- 12-14 spears of Asparagus, roasted
- 2 tsp Olive Oil
- 4 Tbsp High Quality Dijon Mustard, such as Maille
- 3-4 Hard Boiled Eggs, cooked, peeled, and sliced
- Additional salt, pepper, or Everything Bagel Seasoning for topping
It will speed up the process if you have hard boiled eggs already cooked and peeled. So times may vary if you are making this all at once.
Preheat oven to 400 degrees. On a lined baking sheet, toss asparagus with olive oil and season with salt and pepper. Roast until just fork tender, about 10 minutes. Remove from oven and allow to cool.
While the asparagus is cooking, mash the avocados and season with salt and pepper. Toast the bread. Spread the dijon mustard onto the toast, then divide the mashed avocado on top. Lay 3-4 spears of roasted asparagus on top of the avocado, then layer with sliced hard boiled egg. Season with additional salt and pepper, or Everything Bagel Seasoning. Serve immediately.
*This post contains affiliate links, where I will earn a small commission on items purchased through my link.*