Open Face Egg Sandwich

Karen at Farm to Table

These Egg Sandwiches are also works of art

Time

10 Minutes

Yield

4

Ingredients

  • 1 Tbs white wine vinegar
  • 2 tsp mayonnaise
  • 1 tsp mustard
  • 4 Tbs olive oil (divided)
  • 1/4 tsp pepper
  • 2 slices ham
  • 4 small tomatoes, cut into 1/4-inch thick pieces
  • 4 Pete & Gerry’s Organic eggs
  • 1-2 french baguettes (depending on how big you want your bread slices)
  • 2 cups baby greens

Directions

  1. Whisk together the vinegar, mayo, mustard, 2 Tbs oil and pepper until emulsified. Set aside
  2. In a cast iron skillet, heat 1 Tbs oil over med-high heat. Cook ham until golden brown. Remove and place on paper towel. Slice in half, lengthwise
  3. Using the same pan and oil, cook the tomatoes until golden brown
  4. Heat a grill pan over med-high heat. Grill the bread cut side down until lightly golden brown. Flip over and grill for 20 seconds more. Transfer to plates
  5. While the bread is toasting, add the remaining 1 Tbs olive oil in the cleaned out skillet. Crack the eggs into the pan and season with pepper. Cook until the whites are firm. (At this point, you can flip over if you prefer)
  6. Add dressing to greens and toss to coatTo serve, add a halved slice of ham to the bread. Top with a few tomato slices, baby greens and an egg. Serve immediately