Fried Egg & Ham Open Face Sandwich With Arugula

Name: Fried Egg & Ham Open Face Sandwich With Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf ciabatta; 2 tablespoons canola oil or 2 tablespoons olive oil; salt and pepper; ½ teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice; 2 teaspoons Dijon mustard; 3 tablespoons mayonnaise; salt & freshly ground black pepper; ¼ cup canola oil or ¼ cup olive oil; 2 tablespoons finely chopped fresh chives; 14 lb arugula, washed and dried; 1 tablespoon canola oil or 1 tablespoon olive oil; 8 slices country ham or 8 slices prosciutto; 4 large eggs

Servings: persons

1 loaf ciabatta
2 tablespoons canola oil or 2 tablespoons olive oil
salt and pepper
½ teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
3 tablespoons mayonnaise
salt & freshly ground black pepper
¼ cup canola oil or ¼ cup olive oil
2 tablespoons finely chopped fresh chives
14 lb arugula, washed and dried
1 tablespoon canola oil or 1 tablespoon olive oil
8 slices country ham or 8 slices prosciutto
4 large eggs

1
Cut off the both long ends of ciabatta and slice in half lengthwise.
2
Use the bottom half only and reserve the top half for later use.
3
Brush the cut side of the bottom half of the bread with 2 tablespoons of the oil and season with salt and pepper.
4
Grill on a grill pan, oil-side down, over high heat until lightly golden brown, about 20 seconds; or place the bread on a sheet pan, oil-side up and toast under the broiler until lightly golden brown, about 45-60 seconds.
5
Whisk together lemon juice, zest, dijon mustard, mayonnaise, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
6
Whisk in the 1/4 C canola oil or olive oil until combined.
7
Heat 1 tablespoon of canola in a large nonstick skillet over medium-high heat.
8
Add the ham and cook about 1 minute.
9
Gently crack the eggs onto the ham, season with salt and pepper and cover.
10
Cook until the white is set and the yellow is slightly firm, about 2 to 4 minutes.
11
The yolk should still be slightly runny.
12
Place the toasted bread on a flat surface and spread with a few tablespoons of the dressing over the surface.
13
Slide the cooked ham and egg over the ciabatta and top with the arugula.
14
Drizzle with more of the lemon-chive dressing and serve immediately.
15
Cut 4 slices.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 loaf ciabatta, 2 tablespoons canola oil or 2 tablespoons olive oil, salt and pepper, ½ teaspoon finely grated lemon zest, and more.

Yes, Fried Egg & Ham Open Face Sandwich With Arugula falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!