Lunch: Open-Faced Deviled Ham and Fried Egg Sandwiches

Recipe By: Melissa Rubel Breakfast can be so much more than eggs and toast or cereal and milk. Here's how.

Ingredients

6 oz. sliced boiled ham
1/4 c. mayonnaise
1 tbsp. Dijon mustard
1 tsp. Hot sauce
1/4 tsp. cayenne pepper
2 tbsp. snipped chives
4 slice firm white sandwich bread
1 tbsp. plus 2 teaspoons unsalted butter
1 tbsp. extra-virgin olive oil
4 eggs
kosher salt and freshly ground black pepper

Instructions

In a food processor, pulse the ham until finely chopped. Transfer the ham to a bowl and stir in the mayonnaise, mustard, hot sauce, cayenne and chives.
Toast the bread until golden. Spread the toast with 2 teaspoons of the butter and top with the deviled ham.
In a very large nonstick skillet, melt the remaining 1 tablespoon of butter in the olive oil. Crack the eggs into the skillet and cook over moderately high heat until the whites are set, about 2 minutes. Season each egg lightly with salt and black pepper. Using a spatula, set the eggs on the deviled ham sandwiches and serve immediately.

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