Ham and Asparagus Wraps with Eggs

Ham And Asparagus Wraps With Eggs

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Denise Rohed-Trout

By
@TheLittleKitchen

This is my amplified and tweaked version of a recipe my mother-in-law used to prepare for her ladies Bridge Club group.
I liked it so well I had to fiddle with it a bit and make it my own!

Rating:

☆☆☆☆☆ 0 votes

Serves:
6 as written but is easily multiplied for more.
Prep:
10 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

  • 6 slice
    thin cut bread, toasted and buttered
  • 12 stalk(s)
    fresh asparagus, trimmed and cooked fork-tender
  • 12 slice
    deli ham, thinly sliced
  • 6 slice
    baby swiss cheese
  • 6 large
    eggs
  • ·
    butter for skillet

How to Make Ham and Asparagus Wraps with Eggs

Step-by-Step

  1. Have the toasted bread buttered and ready, keep warm in the oven.
  2. Quick cook the asparagus in boiling water and set aside.
  3. In a skillet, set on med high, melt a pat of butter and cook the ham until it browns a bit at the edges. Keep warm in the oven.
  4. In a skillet, set on medium heat,place a pat of butter and individually fry each egg, sunny side up. Yolks should be heated through but still soft.
    Sprinkle with just a pinch of salt and pepper, if desired.
  5. To assemble each serving: Wrap 2 slices of cooked ham and 1 slice cheese around 2 asparagus spears. Place on top of warm buttered toast slice and top each with a fried egg. You can substitute a perfectly soft-poached egg for the fried egg, if you prefer. The point is to have the egg yolk coat the rest of the ingredients when you begin to eat it...delicious! Note: This dish is also nice when served as a flat open-faced sandwich. Just Top the buttered toast with the ham slices, lay a slice of cheese atop that and then add the fried egg and arrange the asparagus spears in an X shape on top of that...a curl of pimento is a good final garnish.

Printable Recipe Card

About Ham and Asparagus Wraps with Eggs

Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #eggs #ham #asparagus



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