Baked Egg & Cheese Sandwiches

I came across this baked sandwich recipe from 'The Cookup with Adam Liaw' TV series which I watch occasionally for ideas from the popular Malaysia-born Australian chef.  These sandwiches might resemble the French 'Croquet Madame' but they are done in the oven with no Béchamel sauce needed.   Easy and fun to make, be it a hearty breakfast for one or a brunch for many. Simply adjust the amount of ingredients accordingly. Use thick slices of white bread for best results.  The delicious filling consists of grated cheddar cheese, chopped ham and asparagus.  Top each sandwich with a raw egg and more cheese before they go into the oven.

Serves 4

INGREDIENTS

• 4-5 asparagus spears
• 60g / 2oz ham, roughly chopped
• 3 cups grated cheddar cheese
• 40g / 1½oz butter, softened for spreading
• 8 slices of thick (about 2cm / ¾") white bread
• 4 eggs
• freshly ground black pepper

METHOD

1. Snap off the woody ends of the asparagus.  Place them in a shallow heatproof dish and pour 1 cup of boiling water over.  Let stand for 1 minute to cook slightly.  Drain the asparagus and slice into 1cm / ½"  pieces.
2. Make the filling by placing the chopped asparagus, ham and 2 cups of the grated cheese in a large bowl.  Toss gently with a fork to combine.
3. Butter half the bread slices and place them onto a large baking tray lined with baking paper.  Pile an equal portion of the filling on top of each buttered bread.
4. Use the bottom of a glass to gently press a round indentation into the centre of each remaining bread slices.  Place these on top of the slices with filling on the baking tray to make the sandwiches. 
5. Crack an egg carefully into the indentation of each top slice of bread.  (Alternatively, you can crack the egg into a small bowl first, then pour it into the indentation if it is easier.)
6. Sprinkle over with the remaining cheese around the eggs (without covering the yolks).  It is fine if some cheese has fallen over onto the lined tray.
7. Bake sandwiches in a preheated 200°C/400°F oven for 15 minutes, or until the eggs are just set but still a little wobbly and the cheese is melted and golden brown.
8. Remove the sandwiches and any surrounding crispy bits of cheese from the tray with a spatula to serving plates.  Sprinkle over with freshly ground black pepper.  Serve hot with knives and forks.

Source (with adaptations): The Cookup with Adam Liaw