Ham and Egg Sandwich

Preparation info

    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Method

Butter a thin slice of dark or light rye bread and cover it with overlapping thin slices of Danish ham. Top with a spoonful of cold scrambled egg. Garnish with white asparagus tips and slivers of tomato.