Ham Egg & Asparagus Brunch
|Sourdough bread slices/French bread slices||4 Large|
|Olive oil||6 Tablespoon|
|Onion||1 Medium, thinly sliced|
|Asparagus||1 Pound, tough ends removed, spears cut diagonally into 2-inch pieces|
|Cooked ham||1⁄2 Pound, cut into thin strips|
Lightly brush both sides of each bread slice with 2 tablespoons of the oil.
In a wide frying pan, toast bread over medium-high heat, turning once, until browned on both sides about 5 minutes.
Place a slice on each of 4 dinner plates; keep warm.Add 2 tablespoons of the oil to pan; then add onion, asparagus, and ham.
Cook, stirring often, until asparagus is tender to bite 5 to 7 minutes.
Evenly spoon asparagus mixture beside bread on each plate; keep warm.
Add remaining 2 tablespoons oil to pan and tilt to coat.
Break eggs into pan and cook until done to your liking about 2 minutes for firm whites and soft yolks.
Place an egg atop asparagus mixture on each plate.