- 1 egg
- 3 fresh basil leaves, finely chopped
- 3 fresh tarragon leaves, finely chopped
- 1 thick slice (1 oz.) baked ham
- 1 challah roll, split and toasted
- 1 teaspoon EVOO
- 4 teaspoons grated Asiago
In a bowl, whisk egg, basil,tarragon and a pinch salt. Heat a skillet over medium. Add ham; cook 1 minute per side. Transfer to roll bottom. Add EVOO to skillet, then add egg mixture and stir until just set, about 1 minute. Stir in cheese. Spoon egg on top of ham; add roll top.