Upside-Down Pear

We spent a good while this morning whining about how we didn’t want any of the breakfasts we could make, and then it was 11:30, and finally, we made brunch sandwiches.

1 long or 2 short ciabatta rolls, or other good sandwich bread

4 strips bacon

6 spears asparagus, tough end snapped off, cut lengthwise in half

2 eggs

1 clove garlic, peeled & cut in half

1 pat butterYou will need two pans for this - one for the bacon and eggs, and one for the bread and asparagus.

Because it’s too hot to bake, we bought our rolls at Whole Foods.  Their rolls are longish, so we cut them in half and use each half for one sandwich.  Whatever bread you use, you want 2 sandwiches worth.

Toast the bread lightly, then rub the sides that will be inside the sandwich with garlic.

While the bread is toasting, fry bacon strips until crisp over medium heat. Pour off most of the fat.

In the other pan,  melt the butter and put the garlic-rubbed bread garlic-side down in pan.

Cook eggs in bacon grease. Nat had his over-easy; I had mine fried hard.

Remove buttery-toasted rolls; put garlic and asparagus in pan and cook until asparagus is bright green and slightly soft.

Arrange bacon, eggs, and asparagus on bread.  (Discard garlic.)

Eat. Yum.