Open-Faced Deviled Ham and Fried Egg Sandwiches


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  • Total Time:
  • Servings: 4

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  • 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
  • Four 3/4-inch thick slices of firm white sandwich bread
  • 1 tablespoons plus 2 teaspoons unsalted butter, softened
  • 1 tablespoon extra-virgin olive oil
  • 4 large eggs
  • Kosher salt and freshly ground black pepper

How to make this recipe

  1. 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.

  2. Toast the bread until golden. Spread the toast with 2 teaspoons of the butter and top with the deviled ham.

  3. 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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