Recipe courtesy of Lee Anne Wong

Ham and Eggs

  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 4 servings
Share This Recipe

Ingredients

4 slices rustic-style bread, sliced 1/2 to 3/4-inch thick

1 clove garlic, peeled

1 pound ripe tomatoes

2 tablespoons minced fresh parsley

1 tablespoon minced fresh chives

1 white anchovy, minced, optional

1 small shallot, minced

Sherry vinegar

Extra-virgin olive oil

One 2-ounce piece Serrano or Iberico ham, with fat

8 medium spears asparagus, peeled, tough ends removed, cut into 3-inch pieces

Salt and freshly ground black pepper

4 large eggs

Smoked paprika

Directions

  1. Grill or dry toast the bread until light golden brown on both sides. Trim a small chunk off the end of a garlic clove and rub the cut surface all over the toasted bread (the garlic will wear down as you rub the bread).
  2. Bring a pot of water to a boil. Score the skin of the tomatoes with a small x using a paring knife. Blanch the tomatoes in the boiling water for 30 seconds, then drop them into a bowl of ice water. Peel the tomatoes, halve them and then squeeze the seeds out. Chop the tomatoes into small dice and mix in a bowl with the parsley, chives, anchovy if using, shallots and a splash of sherry vinegar. Season generously with salt and pepper, and drizzle with olive oil to taste. Set aside.
  3. Slice the Serrano or Iberico ham into thin slices, leaving the fat on. Heat a large nonstick fry pan over medium heat. Add 1 tablespoon olive oil and then the ham slices. Allow the ham to render for 15 to 20 seconds, turning the slices occasionally. Remove from the pan to a plate and keep the rendered fat in the pan.
  4. Turn the heat up to medium-high and add the asparagus pieces to the pan. Season the asparagus with salt and pepper and saute until tender and the asparagus begins to color slightly, 1 to 2 minutes. Remove the asparagus to the plate with the ham.
  5. Fry the eggs sunny-side up in the same pan (add olive oil to the pan if necessary).
  6. To assemble, drain some of the liquid off the tomato salsa. Smear each toast with a good amount of tomato salsa. Place the ham and then the asparagus spears on the toast next. Then top off with a trimmed sunny-side up egg. Sprinkle with smoked paprika, salt and pepper, then drizzle with olive oil. Serve immediately.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …