Ham and Asparagus Egg Sandwiches
Ingredients
Ingredients:
- 1⁄3 cup mayonnaise
- 2 Tbs. apricot preserves
- ¼ tsp. curry powder
- 8 oz. asparagus spears, trimmed
- 2 tsp. butter
- 4 large eggs
- 4 ciabatta rolls or 1 ciabatta loaf, cut in half crosswise
- 4 thin slices country-style ham (6 oz.)
- 4 oz. sliced white cheddar cheese
Instructions
Directions:
- In small bowl combine mayonnaise, apricot preserves and curry powder. Set aside.
- Place asparagus spears in a single layer in a shallow baking pan.
- Pour enough boiling water over asparagus to cover. Let stand for 10 to 12 minutes or until crisp-tender. Drain.
- For fried eggs, in a large skillet melt butter over medium heat.
- Break eggs into skillet. Sprinkle with salt and pepper. Reduce heat to low; cook eggs for 3 to 4 minutes or until whites are completely set and yolks start to thicken. If desired, turn eggs and cook for 30 seconds more (over easy) or 1 minute more (over hard).
- Toast bread. Spread mayo-curry mixture on roll bottoms.
- Top with cheese, ham, asparagus spears and fried eggs. Add roll tops. (If using ciabatta loaf, cut loaf to make 4 sandwiches).