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