Categories: Breakfast
Ingredients
- 9 large eggs
- 2 cups grated Parmesan
- 1 cup half-and-half or whole milk
- 1/4 cup fresh parsley, finely chopped
- 3 garlic cloves, finely chopped or grated
- 1/4 tsp grated nutmeg
- Salt and pepper
- 1 large bunch asparagus
- Olive oil spray
- Softened butter (about half a stick)
- 8 slices stale white or Italian bread
- 1 lb. ham steak, quartered
Directions
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Preheat the oven to 425.
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In a large shallow dish, whisk up 5 eggs, about 1/2 cup of the grated Parm, the half-and-half, parsley, garlic, and nutmeg; season with salt and pepper. Scatter the remaining cheese on a large plate.
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Heat a griddle pan or large skillet over medium.
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On a baking sheet, spray the asparagus with olive oil; season. Spread out in a single layer. Roast until crisp-tender and browned at the wedges, 15-18 minutes.
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Melt some of the butter on the griddle, spreading to coat the pan. Working in 2 batches, dip the bread in the egg mixture; turn to coat. Press the bread into the cheese. Cook the French toast until browned and cooked through, about 3 minutes per side. Transfer to a plate. Griddle the ham until browned and heated through, about 3 minutes per side. Tent the ham and toast with foil to keep warm.
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Add a little butter to the griddle. Crack the remaining 4 eggs onto the griddle and cook until sunny-side up or over easy, 3-4 minutes.
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Put 4 slices of toast on 4 plates. Top each with a slice of ham and another piece of toast. Top each with the asparagus and an egg.