Open-Face Ham-and-Egg Sandwich |
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Prep Time: 20 Minutes Cook Time: 19 Minutes |
Ready In: 39 Minutes Servings: 1 |
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It's easy to find Italian bread in your grocer's fresh bakery area. Ciabatta is a wonderful toasting bread you may have to ask for. Ingredients:
1/2 (5-oz.) package arugula, thoroughly washed |
1 tablespoon chopped fresh basil |
2 tablespoons balsamic vinaigrette |
1 tablespoon butter, melted |
4 (1/2-inch-thick) crusty italian bread or ciabatta slices |
1 tablespoon butter |
4 large eggs |
1/4 teaspoon salt |
1/4 teaspoon freshly cracked pepper |
8 thin slices smoked ham (about 1/2 lb.) |
4 thin slices sharp provolone cheese |
Directions:
1. Preheat oven to 350°. Toss together first 3 ingredients in a medium bowl.
2. Brush melted butter on 1 side of each bread slice. Place bread slices, buttered sides down, on an aluminum foil-lined baking sheet.
3. Bake at 350° for 14 minutes, turning once after 8 minutes.
4. Meanwhile, melt 1 Tbsp. butter in a large nonstick skillet over medium heat. Gently break eggs into hot skillet, and sprinkle with salt and pepper. Cook 2 to 3 minutes or until whites are almost set. Cover, remove from heat, and let stand 1 to 2 minutes or until whites are set and yolks are cooked to desired degree of doneness.
5. Top each bread slice with 2 ham slices and 1 cheese slice. Broil 6 inches from heat 2 minutes or until cheese begins to melt.
6. Top each sandwich with 1/3 to 1/2 cup arugula mixture and 1 fried egg.
7. Note: For testing purposes only, we used Newman's Own Balsamic Vinaigrette and Boar's Head Black Forest Smoked Ham.
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