Back to The Recipes Open Face Egg Sandwich Meals Protein-packed - shares 0/5 - 0 Ratings PRINT Cook Time 10 mins Serving Yield 4 These Egg Sandwiches are works of art! By: Karen at Farm to Table Ingredients 1 Tbs white wine vinegar 2 tsp mayonnaise 1 tsp mustard 4 Tbs olive oil (divided) 1/4 tsp pepper 2 slices ham 4 small tomatoes, cut into 1/4-inch thick pieces 4 Pete & Gerry’s Organic eggs 1-2 french baguettes (depending on how big you want your bread slices) 2 cups baby greens Directions Step 1 Whisk together the vinegar, mayo, mustard, 2 Tbs oil and pepper until emulsified. Set aside Step 2 In a cast iron skillet, heat 1 Tbs oil over med-high heat. Cook ham until golden brown. Remove and place on paper towel. Slice in half, lengthwise Step 3 Using the same pan and oil, cook the tomatoes until golden brown Step 4 Heat a grill pan over med-high heat. Grill the bread cut side down until lightly golden brown. Flip over and grill for 20 seconds more. Transfer to plates Step 5 While the bread is toasting, add the remaining 1 Tbs olive oil in the cleaned out skillet. Crack the eggs into the pan and season with pepper. Cook until the whites are firm. (At this point, you can flip over if you prefer) Step 6 Add dressing to greens and toss to coatTo serve, add a halved slice of ham to the bread. Top with a few tomato slices, baby greens and an egg. Serve immediately Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x 1 2 3 4 5 Submit COMMENTS Submit * Required RESPONSES
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