PHOTGRAPHY BY MIEKO HORIKOSHI
RECIPE COURTESY OF ALOHA MIXED PLATE
2 slices multigrain bread, toasted
4 tablespoons Béchamel (recipe below)
6 stalks roasted asparagus
1 roasted Roma tomato, diced
2 slices Jarlsberg cheese
4 ounces Duroc ham, sliced
2 eggs, cooked sunny-side-up
Smear béchamel on each slice of toasted multigrain bread.
Top each with sliced Duroc ham, 3 stalks of roasted asparagus, half of the roasted tomato, 1 slice of Jarlsberg cheese, and broil until brown.
Finish with a sunny-side-up egg.
1 tablespoon butter
1 tablespoon white onion, minced
¼ teaspoon salt
Pinch black pepper
1 tablespoon all purpose flour
1 cup milk
1 bay leaf
¼ cup parmesan cheese
Melt butter in a small saucepan over medium heat.
Add onion, salt and pepper and allow to sweat for 2 minutes.
Reduce heat to low, add flour, and cook for approximately 2 minutes.
Add milk and bay leaf. Stir constantly until sauce thickens. Stir in parmesan cheese.