<https://rachaelray.com>
<http://schema.org/recipeInstructions>
"Step 1Preheat the oven to 425&deg;.Step 2In a large shallow dish, whisk up 5 eggs, about 1/2 cup grated Parm, the half-and-half, parsley, garlic, and nutmeg; season with salt and pepper. Scatter the remaining cheese on a large plate.Step 3Heat a griddle pan or large skillet over medium.Step 4On a baking sheet, spray the asparagus with olive oil; season. Spread out in a single layer. Roast until crisp-tender and browned at the edges, 15 to 18 minutes.Step 5Melt some of the butter on the griddle, spreading to coat the pan. Working in 2 batches, dip the bread in the egg mixture; turn to coat. Press the bread into the cheese. Cook the French toast until browned and cooked through, about 3 minutes per side. Transfer to a plate. Griddle the ham until browned and heated through, about 3 minutes per side. Tent the ham and toast with foil to keep warm.Step 6Add a little butter to the griddle. Crack the remaining 4 eggs onto the griddle and cook until sunny-side up or over easy, 3 to 4 minutes.Step 7Put 4 slices of toast on 4 plates. Top each with a slice of ham and another piece of toast. Top each with the asparagus and an egg."
<https://rachaelray.com/blogs/recipes/roasted-garlic-aioli-baked-fish>