Asparagus Raclette Breakfast Sandwich

Anytime we have an excuse to enjoy one of our favorite cheeses, Leelanau Raclette, we dive in. It turns out that raclette, combined with asparagus, ham, and egg makes a divine breakfast or dinner sandwich.

2 slices hearty bread
Several spears asparagus, trimmed
1-2 slices ham
2 oz. raclette cheese, sliced
1 egg
Butter, oil, or lard
Salt and pepper
Butter
Dijon mustard

1. Lightly toast the bread slices, butter them on one side, and set aside.
2. In a non-stick pan, add the asparagus spears and 1 tablespoon water. Cover and steam the asparagus over medium heat until tender crisp, about 2 minutes. Remove the asparagus and set aside. Add the ham to the pan and heat briefly. You don’t need to cook the ham, just heat it up a bit. Wipe out the pan.
3. Heat a broiler to high with the rack set to about 6 inches from the flame. Or broil using a toaster oven. If desired, add a thin schmear of mustard to the toast slices. Lay one piece of toast on a baking sheet, butter & mustard side up. Lay the ham over the toast and line the asparagus spears over the ham; top the asparagus with the cheese slices. Broil until cheese is melted. Watch carefully so it doesn’t burn. While the cheese toast is broiling, cook the egg.
4. Heat the pan again over medium-high heat and add about 1-2 teaspoons fat of your choice. Crack in the egg; season egg with salt and pepper. Cover and cook until it’s done to your liking. When the whites are mostly cooked you can gently flip the egg for an over-medium or over-hard egg.
5. Place the cooked egg atop the melted cheese toast. Cover with the second toast slice and eat immediately.