Baked Ham – Asparagus – Toast
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 slice (s) toast bread
- 1 slice / s cheese, (Bianco toast cheese or cream cheese)
- 1 slice / s cheese, (Chester cheese s)
- 2 slices ham, salmon
- 1 slice (s) cooked ham
- 4 stalks asparagus, pickled
- 1 cocktail tomatoes, quartered
- 1 small onion (s), thinly cut into rings
- butter
- Garlic salt, (or granules)
- salt and pepper
- Pinch (s) chili powder
Print Recipe
Pin Recipe Instructions
- First toast the toast until it takes on this color and let it cool down. Sprinkle with butter, place the cooked ham on top, then place the salmon ham next to each other on top as well. Place the asparagus stalks diagonally next to each other and put the tomato quarters in the two remaining corners. Spread the onion rings on top and season lightly with salt, pepper and garlic salt. Now cover with the Chester, then with the Bianco toast cheese and sprinkle with a little chili powder.
- Place the toast on a cold plate with a baking sheet in the non-preheated oven (middle rack). Set the oven to approx. 170 ° C. If the cheese runs well, the toast is ready.
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