serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Spring Break
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 asparagus bunch, trimmed
- 80 g ham, roughly chopped
- 3 cups grated tasty cheese, divided
- 50 g softened butter
- 8 x 2 cm-thick slices white bread
- 4 eggs
- Salt and black pepper
- Lemon wedges & butter lettuce leaves, to serve
Instructions
- Preheat the oven to 200˚C. Bring a kettle of water to the boil. Place the asparagus into a large heatproof bowl, then pour boiling water over and allow to stand for 1 minute. Drain the asparagus and cut into 1 cm lengths. In a large bowl, combine the sliced asparagus, ham and 2 cups of the grated cheese (reserve the rest for later!) and toss gently to combine.
- Butter half the bread slices, then evenly divide the ham, asparagus and cheese topping between the buttered bread. Transfer to a lined baking tray.
- Use a ladle or a glass to press an indentation into the centre of the remaining bread slices, then transfer to a second lined baking tray. Crack an egg into each indentation, then sprinkle with the remaining cheese (not covering the egg). Bake both sets of trays for 15-20 minutes, or until the egg is set and the cheese is melted and golden.
- Divide the asparagus, ham and egg baked sandwiches between plates and serve with lemon wedges and a few butter lettuce leaves on the side.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Spring Break
