Breakfast / Brunch
Green, Eggs & Ham Sandwiches
Admit it, you've probably wondered whether green eggs and ham could possibly taste good. With this recipe for Green, Eggs & Ham Sandwiches, you'll be happily surprised. This recipe calls for sliced ciabatta buns topped with eggs, cheese, and Canadian bacon, and asparagus for the green. Whether you eat these sandwiches for breakfast, brunch, or dinner, they're a great choice any time of the day. Try them and you'll see.
If you’re having difficulty finding sandwich-sized ciabatta, English muffins make a good stand-in.
Preheat oven to 400°.
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 sides up, until golden, about 10 minutes.
Cook Canadian bacon in oil in a nonstick skillet over medium heat until edges curl, 1–2 minutes (3–4 minutes for thick slices). Remove slices from pan and set aside; wipe out pan.
Boil ½ cup water in the skillet over high heat. Add asparagus and simmer until water evaporates, 3–5 minutes; remove and set aside.
Combine goat cheese, lemon zest, and juice; spread onto cut sides of toasted ciabatta.
Whisk together eggs and half-and-half; season with salt and pepper.
Melt remaining 2 Tbsp. butter in the skillet over medium heat, add egg mixture, and cook, 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.
Blanch asparagus in the same skillet. Since it’s already hot, the water will boil almost instantly.
Scramble the eggs until nearly set. They should be a little runny to prevent overcooking in the oven.
To assemble the toasts, first spread with goat cheese, then top with eggs, bacon, and asparagus.
% Daily Value*
Total Fat 34g 52%
Saturated Fat 15g 75%
Cholesterol 457mg 152%
Sodium 1524mg 63%
Carbs 22g 7%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.