Spring has finally sprung here in Ontario, and that means two of my favourites – ramps AND asparagus – are in season! I cannot get enough of them and couldn’t wait to hit St. Lawrence Market on Saturday to get some.
Today being Victoria Day (or Journée des Patriotes in Quebec), I decided I would treat us to a special breakfast of roasted asparagus and a cheesy breakfast sandwich.
This “recipe” is a guideline more than anything else, and bread, cheese and choice of meat can be varied based on your taste and what you have in the fridge.
For two sandwiches, you will need:
- 2 buns or 4 slices of bread of your choice (here, 2 white crusty buns from the supermarket)
- Enough grated cheese to cover the surface of your bread (here, Grand 2 from Fromagerie des Grondines for me and mozzarella for him)
- An “oniony” ingredient (here, ramps), very finely sliced
- Salt, pepper and cayenne
- A few slices of the meat of your choice (here, double-smoked ham)
- 2 eggs
- A bit of olive oil
And here’s what you will do:
- Preheat oven to 450 F
- Cover a baking sheet with foil (this makes cleaning up a breeze)
- Slice your bread and drizzle with olive oil
- Place buns cut side down and let the crusts toast slightly
- Meanwhile, grate cheese and mix with the chopped ramps, and some cayenne
- Turn buns cut side up and send back to the oven to start toasting the bread. Do not let brown.
- Place the cheese on one half, and ham on the other.
- Send back to the oven and bake until the cheese is bubbly and the ham starts to curl (if your meat of choice was smoked salmon, I would recommend skipping this step, as it would cook the salmon)
- During that time, cook your eggs the way you like the – poached, sunny side up, scrambled, whatever suits your fancy
- Assemble your sandwich and devour