Poor Jon... what had he signed up for? With the promise of another male falling through, he cooked for us and then had to listen to an endless ramble of home decor and shopping chatter. My friend Lee's husband, Jon had just returned from deployment to dry land and found himself roped in to making the ladies (Lee, Lindsay, and I) some wonderful Sunday fare... and how tasty it was! Delicate and savory, his breakfast casserole was perfectly paired with a mimosa and served on their amazing dragonfly plates (complete with Lilly P. napkins). Thanks to this experience, I am pledging to abandon my frightening homeless Sunday look and have a civilized day of rest every week! Thanks Lee and Jon.. I am going to be living in your basement before you know it.
There is no exact recipe so here is my interpretation..
-nonstick cooking spray
-1 Tbsp butter
-1 cup Virginia ham, chopped
-8 large eggs, beaten
-1 1/2 cup shredded white cheddar
-1 cup chopped fresh asparagus spears, ends off
-3 large potatoes (try yukon gold), peeled
-1 shallot, minced
-salt and pepper
-preheat oven to 350 F
-parboil potatoes (not quite done.. still “al dente”). Drain and put aside.
-heat butter in skillet and sweat shallots. After two minutes add ham and asparagus. Cook for an additional couple of minutes (you don’t want the asparagus to be fully cooked yet).
-when potatoes have cooled, thinly slice and place on the bottom of a nonstick casserole pan
-add ham mixture on top
-top with eggs, then cheese
-bake for 15-20 minutes (until golden brown on top).