OPEN-FACED FRIED EGG SANDWICHES

Open-Faced Fried Egg Sandwiches image

Yield Serves 4

Number Of Ingredients 17

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Frisée Salad
3 tablespoons white wine vinegar
2 teaspoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon whole grain mustard
Kosher salt and freshly ground black pepper
1/4 cup extra virgin olive oil
2 cups chopped frisée
Sandwich
4 tablespoons (1/2 stick) unsalted butter
4 large eggs
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
1/4 pound country ham, sliced paper-thin
4 (1/4-inch-thick) slices sourdough bread
1/4 cup extra virgin olive oil
4 plum tomatoes, sliced in half lengthwise

Steps:

To make the salad dressing, whisk together the vinegar, mayonnaise, and mustards in a medium bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified.
For the sandwich, melt the butter in a large nonstick sauté pan over medium heat and carefully crack the eggs into the pan. Season with salt and pepper and cook until the whites are completely firm, about 2 minutes. Carefully flip the eggs over and cook for 30 seconds longer.
Heat the canola oil on a cast-iron griddle or pan until it begins to shimmer. Cook the ham until light golden brown, about 1 minute per side. Transfer to a plate lined with paper towels.
Toast the bread on the hot griddle until light golden brown, about 30 seconds per side. Remove from the griddle and brush the top sides with the olive oil and season with salt and pepper.
Cook the tomatoes on the hot griddle until light golden brown and just warmed through, about 20 seconds per side.
Top the bread slices with a few slices of the ham, an egg, and 2 tomato halves. Toss the frisée in the dressing, season with salt and pepper, and place on top.