Open-Faced Fried Egg Sandwiches

Name: Open-Faced Fried Egg Sandwiches
Yield: Serves 4
Ingredients: 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; 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

December 14, 2011

This is an egg sandwich I could eat for breakfast, lunch, and dinner. Tangy sourdough bread is grilled to crusty perfection and topped with a meaty slice of griddled country ham, blistered sweet tomatoes, and a perfectly fried egg. A lightly dressed mound of slightly bitter, feathery frisée crowns this fork-and-knife sandwich.

Recipe notes

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