1/2 - 3/4 pound asparagus spears, steamed
4 fried eggs, (cooked in non-stick skillet with vegetable spray)
4 slices whole wheat bread or favorite bread, toasted with diet margarine or butter
4 slices lean, smoked ham or Canadian bacon
1 cup shredded Parmesan cheese

Cut asparagus spears in half. Layer each slice of toast with 1 slice of ham, asparagus and 1 egg per sandwich. Sprinkle with Parmesan cheese. Bake in oven at 325°F for 5 minutes.

Approximate nutrient content per sandwich:
227 calories; 17 gm protein; 11 gm fat; 226 mg cholesterol; 16 gm carbohydrate; 685 mg sodium

Recipe source: American Egg Board