Asparagus & eggs on toast with tomatoes & ham

Asparagus & eggs on toast with tomatoes & ham


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About this recipe: The folic acid, vitamin C and beta carotene in asparagus help protect against heart disease.

Lynn Lewis

Serves: 4 

  • 24 thin stalks asparagus or 12 thick stalks, trimmed
  • 4 slices grainy wholemeal bread
  • 4 teaspoons Dijon mustard
  • 8 slices lean ham
  • 2 hard-boiled eggs, peeled and sliced
  • 8 thin slices of tomato
  • 2 slices (55 g) provolone cheese, cut into thin strips

Prep:15min  ›  Cook:6min  ›  Ready in:21min 

  1. Preheat the grill. Place the asparagus in a saucepan of simmering water; cook until crisp-tender, 3 to 4 minutes. Drain well.
  2. Place sliced bread on baking sheet. Grill 10 cm from heat until toasted, about 1 minute each side.
  3. Spread 1 tsp mustard on each slice. Place 2 slices of ham, 6 thin or 3 thick asparagus spears, half a sliced hard-boiled egg, 2 tomato slices and a quarter of the provolone on top.
  4. Grill open sandwiches until heated through and cheese is melted and golden brown, 1 to 2 minutes.

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