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Open faced fried egg sandwich Recipe


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     Open faced fried egg sandwich

Category   Breakfast - Brunch
Sub Category   None
Servings   4

3 T white wine vinegar
2 t mayonnaise
1 t Dijon mustard
1 t whole grain mustard
salt and ground pepper
2 c chopped frisee
2 T canola oil
1 fourth lb country ham sliced paper thin
4 plum tomatoes sliced in half lengthwise
4 T unsalted butter
4 lg eggs
1 French baguette cut into four 6 in. long slices
1 fourth c extra virgin olive oil
salt and ground pepper
4 T finely shredded sharp chedar cheese

For frisee salad- Whisk together the vinegarm mayoannise and mustard in a medium bowl and season with salt and pepper. slowly whisk in the olive oil until emulasified. Add the frisee just before serving and toss to coat in the dressing. Season with salt and pepper.
For griddled ham and tomatoes- Heat 1 T of the oil on a cast iron griddle or in a large cast iron pan until it begins to simmer. Cook thje ham for about 1 min. per side or until lightly golden brown. Remove to a plate lined with paper towles. Cook the tomatoes for about 20 seconds per side until lightly golden brown and just warmed through. For fried eggs- Melt 2 T of the butter in a large nonstick saute pan over medium heat and carefully crack whites of the eggs into the pan, season with salt and pepper and cook until the whites are completely firm, about 2 mins. Carefully flip the eggs over and coop for 30 secs. longer. For grilled bread- Heat a grill pan over high heat or preheat your broiler. Grill the bread cut side down until lightly golden brown about 30 secs. Turn over and grill for 20 secs. longer. Remove from the grill and brush the top side with some of the oil and season with salt and pepper.
Top each slice of bread with a few slices of ham, then the egg, tomatoes andfrisee salad top each salad with 1 T of shredded cheese.

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