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.

Photography by  Aldwin Aspillera | Styling by Elaine P. Lim and Liezl Yap

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