-
1
Heat the oven to 400 degrees F.
-
2
In a small saucepot over medium heat add the oil, rosemary, thyme sprigs, garlic, and a pinch of salt.
-
3
Heat until the garlic begins to brown and thyme is crisp.
-
4
Strain the oil and remove the thyme to a paper towel-lined plate.
-
5
Discard the rosemary and garlic, but reserve the oil.
-
6
Brush one side of each piece of bread with the oil and place them oiled-side up on a wire rack fitted inside a baking sheet with sides.
-
7
On another wire rack place the strips of speck ham and brush the top of each with maple syrup.
-
8
Bake in the oven until both the toast and ham are golden and crisp, about 10 minutes.
-
9
Meanwhile make the eggs.
-
10
In a nonstick saute pan over medium-high heat, add a few tablespoons of the reserved olive oil.
-
11
Crack each egg over the pan and allow to fry until most of the whites are cooked, about 4 minutes.
-
12
Sprinkle with salt and a grind or two of pepper, then lower the heat and cover until the top of the eggs are cooked, but the yolks are not, about 2 minutes more.
-
13
To assemble the sandwiches: Spread a tablespoon of grape jelly on the oiled side of each piece of bread.
-
14
Top with a few strips of folded over ham, an egg and a few sprigs of the reserved fried thyme.
-
15
Garnish with the shredded Parmesan cheese.
