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1
Preheat the broiler or a grill pan.
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2
Broil the bread on a baking sheet until lightly golden brown on both sides or grill the bread until lightly golden brown on both sides.
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3
Remove the bread and rub one side of each half slice with the garlic and brush with some of the olive oil.
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4
Heat 2 tablespoons of oil in a large nonstick saute pan over high heat.
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5
Add the ham, a few slices at a time and cook until the edges just begin to crisp, turning once.
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6
Remove to a plate lined with paper towels.
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7
Heat a few tablespoons of the oil in the same saute pan over medium heat.
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8
Add the onions and cook until soft, about 5 minutes.
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9
Add the peppers and garlic and cook for 1 minute.
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10
Add the sherry vinegar and let reduce to a few tablespoons, add the thyme and season with salt and pepper.
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11
Remove to a small bowl.
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12
Wipe out the pan with paper towels, return to medium heat and add a few tablespoons of olive oil.
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13
Season the eggs with salt and pepper and add to the pan.
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14
Slowly cook, stirring until soft curds form.
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15
Remove from the heat and fold in the parsley.
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16
Place 2 slices of the ham on each slice of bread.
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17
Top with some of the eggs and then some of the pepper mixture.
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18
Serve on a large platter.
