Recipe by Rachael Ray
9 large eggs
About 2 cups grated Parmigiano-Reggiano
1 cup half-and-half or whole milk
A handful of fresh flat-leaf parsley, finely chopped (about 1/4 cup)
3 cloves garlic, finely chopped or grated
About 1/4 tsp. freshly grated nutmeg
Salt and pepper
1 large bunch asparagus
Olive oil spray, or olive oil for drizzling
Softened butter (about half of a stick)
8 slices stale white or Italian bread
1 ham steak (about 1 lb.), quartered
1. Preheat the oven to 425°.
2. In a large shallow dish, whisk up 5 eggs, about 1/2 cup grated Parm, the half-and-half, parsley, garlic, and nutmeg; season with salt and pepper. Scatter the remaining cheese on a large plate.
3. Heat a griddle pan or large skillet over medium.
4. On a baking sheet, spray the asparagus with olive oil; season. Spread out in a single layer. Roast until crisp-tender and browned at the edges, 15 to 18 minutes.
5. Melt some of the butter on the griddle, spreading to coat the pan. Working in 2 batches, dip the bread in the egg mixture; turn to coat. Press the bread into the cheese. Cook the French toast until browned and cooked through, about 3 minutes per side. Transfer to a plate. Griddle the ham until browned and heated through, about 3 minutes per side. Tent the ham and toast with foil to keep warm.
6. Add a little butter to the griddle. Crack the remaining 4 eggs onto the griddle and cook until sunny-side up or over easy, 3 to 4 minutes.
7. Put 4 slices of toast on 4 plates. Top each with a slice of ham and another piece of toast. Top each with the asparagus and an egg.