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Open-Faced Deviled Ham and Fried Egg Sandwiches

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“This recipe is wonderful! We made it about a month ago and I forgot to publish it. Then when I saw the thread on What To Serve with Fried Eggs, I remembered it. I found it in Food and Wine Magazine, recipe by Melissa Rubel.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor, pulse the ham until finely chopped.
  2. Transfer the ham to a bowl and stir in the mayonnaise, mustard, hot sauce, cayenne and chives.
  3. Toast the bread until golden.
  4. Spread the toast with 2 teaspoons of the butter and top with the deviled ham.
  5. In a very large nonstick skillet, melt the remaining 1 tablespoon of butter in the olive oil.
  6. Crack the eggs into the skillet and cook over moderately high heat until the whites are set, about 2 minutes.
  7. Season each egg lightly with salt and black pepper.
  8. Using a spatula, set the eggs on the deviled ham sandwiches and serve immediately with a nice fresh fruit salad or sliced wedges of fruit.

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