Spring Egg Sandwich with Roasted Asparagus and Lemon Cream

For the Lemon Cream:

  • ½ cup sour cream
  • ¼ cup heavy cream
  • ½ tsp lemon zest
  • 1.5 tsp lemon Juice
  • 1/8 tsp salt


  1. Mix all

For the Roasted Asparagus:

  • ½ lb Asparagus
  • 1 tbl oil
  • Pinch of salt


  1. Cut asparagus on the diagonal into thin slices
  2. Toss with oil and salt
  3. Place on a cookie sheet and bake in a 350 degree oven for 5 minutes

To Assemble the Sandwich:

  • 4 eggs, scrambled
  • Cooked Sausage
  • 4 slices of Flour Head Bakery Knoxville Sourdough
  • Roasted asparagus
  • Shredded mozzarella
  • Lemon cream


  1. Top each slice of bread with scrambled eggs, followed by cheese, asparagus, and sausage.
  2. Place sandwiches on a cookie sheet and bake in 350 degree oven just until cheese melts and ingredients are heated through.
  3. Remove from oven, top with lemon cream and serve immediately.

Serves 4.

Presented by: Tomato Head



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