Slathered with vinegary mayo and topped with sliced ham, tomato, baby spinach, and an organic egg, this open face egg sandwich couldn't be easier to assemble.

Directions

1. Whisk together the vinegar, mayo, mustard, 2 Tbs oil and pepper until emulsified. Set aside.
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.
3. Using the same pan and oil, cook the tomatoes until golden brown.
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.
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).
6. Add dressing to greens and toss to coat. To serve, add a halved slice of ham to the bread. Top with a few tomato slices, baby greens and an egg. Serve immediately.