
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
- Lightly toast the bread slices, butter them on one side, and set aside.
- 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.
- 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.
- 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.
- Place the cooked egg atop the melted cheese toast. Cover with the second toast slice and eat immediately.