This irresistible breakfast is a hybrid of an egg salad sandwich and an Egg McMuffin. It combines spicy, pickle-laced egg salad on a toasted English muffin with warm smoky ham and crispy frisée.
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8 large eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon hot sauce
3/4 teaspoon hot paprika
1/4 cup finely chopped dill pickles, plus 1 1/2 tablespoons brine from the jar
1 tablespoon thinly sliced scallion
Freshly ground black pepper
1 cup torn frisée, light green parts only
1 1/2 teaspoons extra-virgin olive oil
Four 1-ounce slices of baked country ham
4 English muffins, split and lightly toasted
How to Make It
In a saucepan, cover the eggs with water and bring to a boil. Simmer over moderately high heat for 8 minutes. Drain and cool the eggs slightly under cold running water. Peel the eggs and coarsely chop.
In a large bowl, whisk the mayonnaise with the mustard, hot sauce, paprika and 1 tablespoon of the pickle brine. Fold in the chopped eggs, pickles and scallion and season with salt and pepper.
In a medium bowl, toss the frisée with the olive oil and the remaining 1/2 tablespoon of pickle brine. Season the frisée with salt and pepper.
Preheat a large cast-iron skillet. Fry the ham slices, turning once, until lightly browned, about 2 minutes. Lay the ham slices on the muffin bottoms and top with the egg salad and frisée. Close the sandwiches and serve.
The egg salad can be refrigerated overnight.
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