Open-Faced Deviled Ham and Fried Egg Sandwiches |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This recipe is wonderful! We made it about a month ago and I forgot to publish it. Then when I saw the thread on What To Serve with Fried Eggs, I remembered it. I found it in Food and Wine Magazine, recipe by Melissa Rubel. Ingredients:
6 ounces sliced boiled ham, coarsely chopped |
1/4 cup mayonnaise |
1 tablespoon dijon mustard |
1 teaspoon hot sauce |
1/4 teaspoon cayenne pepper |
2 tablespoons snipped chives |
2 english muffins (3/4-inch slices) or 4 slices of firm white bread (3/4-inch slices) |
1 tablespoon unsalted butter, softened |
2 teaspoons unsalted butter, softened |
1 tablespoon extra virgin olive oil |
4 large eggs |
kosher salt & freshly ground black pepper |
Directions:
1. In a food processor, pulse the ham until finely chopped.
2. Transfer the ham to a bowl and stir in the mayonnaise, mustard, hot sauce, cayenne and chives.
3. Toast the bread until golden.
4. Spread the toast with 2 teaspoons of the butter and top with the deviled ham.
5. In a very large nonstick skillet, melt the remaining 1 tablespoon of butter in the olive oil.
6. Crack the eggs into the skillet and cook over moderately high heat until the whites are set, about 2 minutes.
7. Season each egg lightly with salt and black pepper.
8. Using a spatula, set the eggs on the deviled ham sandwiches and serve immediately with a nice fresh fruit salad or sliced wedges of fruit.
|
|