Green, Eggs and Ham
Green, Eggs and Ham
4 Tbsp. unsalted butter, divided
2 sandwich-sized ciabatta squares, halved horizontally
8 thin slices Canadian bacon
1 Tbsp. olive oil
8 oz. asparagus, trimmed
2 oz. soft goat cheese (I use feta)
1 tsp. fresh lemon juice
1/2 tsp. minced lemon zest
8 eggs
1/4 cup half-and-half
Fresh thyme leaves
1) Preheat oven to 400 degrees.
2) Melt 2 Tbsp. butter, brush onto cut sides of ciabatta, then season with salt and pepper. Toast bread in the oven on a baking sheet, cut side-up, until golden (10 minutes).
3) Cook Canadian bacon in oil in a nonstick skillet over medium heat until edges curl, 1-2 minutes (3-4 for thick slices). Remove slices from pan and set aside; wipe out pan.
4) Boil 1/2 cup water in the skillet over high heat. Add asparagus and simmer until water evaporates, 3-5 minutes. Remove and set aside.
5) Combine goat cheese, lemon juice, and lemon zest in a small bowl; spread onto cut sides of toasted ciabatta. Whisk eggs, half-and-half, salt and pepper together in a bowl.
6) Melt remaining 2 Tbsp. butter in the skillet over medium heat, add egg mixture, and scramble, stirring constantly, until nearly set. Divide eggs among ciabatta and top each with 2 slices bacon, asparagus, and thyme. Transfer sandwiches to oven and bake just until eggs are set, 5 minutes; remove and slice in half diagonally.
554kcl
34g fat
457mg cholesterol
22g carb
2g fiber
38g protein
4 Tbsp. unsalted butter, divided
2 sandwich-sized ciabatta squares, halved horizontally
8 thin slices Canadian bacon
1 Tbsp. olive oil
8 oz. asparagus, trimmed
2 oz. soft goat cheese (I use feta)
1 tsp. fresh lemon juice
1/2 tsp. minced lemon zest
8 eggs
1/4 cup half-and-half
Fresh thyme leaves
1) Preheat oven to 400 degrees.
2) Melt 2 Tbsp. butter, brush onto cut sides of ciabatta, then season with salt and pepper. Toast bread in the oven on a baking sheet, cut side-up, until golden (10 minutes).
3) Cook Canadian bacon in oil in a nonstick skillet over medium heat until edges curl, 1-2 minutes (3-4 for thick slices). Remove slices from pan and set aside; wipe out pan.
4) Boil 1/2 cup water in the skillet over high heat. Add asparagus and simmer until water evaporates, 3-5 minutes. Remove and set aside.
5) Combine goat cheese, lemon juice, and lemon zest in a small bowl; spread onto cut sides of toasted ciabatta. Whisk eggs, half-and-half, salt and pepper together in a bowl.
6) Melt remaining 2 Tbsp. butter in the skillet over medium heat, add egg mixture, and scramble, stirring constantly, until nearly set. Divide eggs among ciabatta and top each with 2 slices bacon, asparagus, and thyme. Transfer sandwiches to oven and bake just until eggs are set, 5 minutes; remove and slice in half diagonally.
554kcl
34g fat
457mg cholesterol
22g carb
2g fiber
38g protein