Open-Face Egg and Griddled Ham Breakfast Sandwiches

1. 1

   Preheat the oven to 350.

2. 2

   Pour 1 tablespoon of water into each cup of a 12-cup muffin tin.

3. 3

   Crack an egg into each cup and season with salt and pepper.

4. 4

   Bake the eggs for 13 to 15 minutes, until the whites are just firm and the yolks are still runny.

5. 5

   Using a slotted spoon, immediately transfer the eggs to a plate.

6. 6

   Meanwhile, in a medium skillet, cook the ham over moderate heat, turning, until hot, about 2 minutes.

7. 7

   In a small bowl, toss the herbs with the lemon juice and season with salt and pepper.

8. 8

   Arrange the split buns cut side up on a platter.

9. 9

   Top with the ham, eggs and herbs.

10. 10

    Serve open-face.

* Per serving · 4 servings · Values may vary.

No additional tips available.