Poached Egg on Sourdough Toast with Avacado Spread and Sauted Asparagus

Ingrediants

1 large egg
3 asparagus spears
1 avocado
1 slice sourdough bread
2 t lemon juice
1 t garlic powder
1/3 c cilantro
salt and pepper to taste

1. Start your water to boil in a medium sauce pan. Trim your asparagus, cut your avocado and scoop out into a bowl, chop your cilantro, and set the bread in a toaster. Crack your egg into a bowl.

2 While you're waiting for the water to heat, mash your avocado, add in cilantro, garlic, salt, pepper, and 1 t of lemon juice. Set aside.

3. Once your water starts to boil, remove from the head until bubbles subside, salt the water then use a spoon to stir it, drop your egg into the middle of the swirling water. Cook for approximately 3 minutes.

4. While your egg is cooking, in a small saute pan, cook your asparagus, season with salt and pepper and the remaining tsp of lemon juice. Put your bread down to toast.

5. Assemble. Place toasted bread on a plate, spread liberal amount of avocado spread onto surface of toast. Place your asparagus spears on top, then place your poached egg on top of that. The egg should be runny when pierced with a knife. Enjoy!