Open-Face Ham-and-Egg Sandwich

Name: Open-Face Ham-and-Egg Sandwich
Prep time: 39 min
Cook time: 39 min
Total time: 39 min
Yield: 4
Cuisine: Global
Ingredients: 142 grams 1/2 package arugula, thoroughly washed; 2 Tbsps balsamic vinaigrette; 1 Tbsp butter; 1 Tbsp butter, melted; 4 slices (1/2-inch-thick) crusty Italian bread or ciabatta; 4 larges eggs; 1 Tbsp chopped fresh basil; 0 teaspoons freshly cracked pepper; 4 slices thin slices sharp provolone cheese; 0 teaspoons salt; 227 grams thin slices smoked ham (about

Open-Face Ham-and-Egg Sandwich might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 25g of protein, 24g of fat, and a total of 377 calories. Head to the store and pick up freshly cracked pepper, basil, sharp provolone cheese, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 39 minutes.

Instructions

Preheat oven to 35

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Oven

Toss together first 3 ingredients in a medium bowl.

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Bowl

Brush melted butter on 1 side of each bread slice.

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Butter

Bread

Place bread slices, buttered sides down, on an aluminum foil-lined baking sheet.

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Bread

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Aluminum Foil

Baking Sheet

Bake at 350 for 14 minutes, turning once after 8 minutes.

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Oven

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.

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Salt And Pepper