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  Recipes
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Where to find Tillamook Products
Breakfast Sandwich with Asparagus, Ham and Eggs
Description:
Instructions: Preheat oven to 475° F. Place asparagus on baking sheet and drizzle with oil. Sprinkle with salt and pepper to taste. Bake for 5-8 minutes until asparagus is tender. Remove asparagus from pan. Melt butter in a medium skillet over medium-low. Pour in eggs and cook, stirring gently until eggs are done. Remove from heat; add salt and pepper to taste. Preheat broiler. To assemble, lightly toast bread and place on baking pan. Arrange equal portions of ham, asparagus and eggs on each slice. Top with cheese slices. Place sandwiches under broiler for about 1 minute, until cheese melts. Serve immediately. Makes 4 sandwiches
Ingredients:
16 asparagus spears, tough ends removed ½ tsp. olive oil Salt and pepper to taste 2 tsp. Tillamook® Butter 6 eggs, lightly beaten 4 oz. Black Forest ham, at room temperature 4 (½ inch thick) slices walnut bread 4 oz. Tillamook® Vintage White Medium Cheddar Cheese, cut into 4 slices |
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