Open-Faced Breakfast Sandwich

1. 1

   Heat the oven to 400 degrees F.

2. 2

   In a small saucepot over medium heat add the oil, rosemary, thyme sprigs, garlic, and a pinch of salt.

3. 3

   Heat until the garlic begins to brown and thyme is crisp.

4. 4

   Strain the oil and remove the thyme to a paper towel-lined plate.

5. 5

   Discard the rosemary and garlic, but reserve the oil.

6. 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. 7

   On another wire rack place the strips of speck ham and brush the top of each with maple syrup.

8. 8

   Bake in the oven until both the toast and ham are golden and crisp, about 10 minutes.

9. 9

   Meanwhile make the eggs.

10. 10

    In a nonstick saute pan over medium-high heat, add a few tablespoons of the reserved olive oil.

11. 11

    Crack each egg over the pan and allow to fry until most of the whites are cooked, about 4 minutes.

12. 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. 13

    To assemble the sandwiches: Spread a tablespoon of grape jelly on the oiled side of each piece of bread.

14. 14

    Top with a few strips of folded over ham, an egg and a few sprigs of the reserved fried thyme.

15. 15

    Garnish with the shredded Parmesan cheese.

* Per serving · 4 servings · Values may vary.