Open Face Egg Sandwiches
Butter then toast or grill good Italian bread. Slather it with Dijon mustard then top it with a slice of ham, a fried egg and thin shavings of IL Villaggio Pecorino Romano DOP. Garnish with a scattering of micro greens. Breakfast sandwich par excellence. Add a cup of soup or a salad and lunch is ready.
Prep Time: 5 minutes • Cook Time: 15 minutes

Ingredients (Serves 2)

  • 4 thick slices Italian bread
  • 3 Tbsp butter, divided
  • 4 large eggs salt and pepper
  • 2 tsp Dijon mustard
  • 4 slices country ham
  • 1 cup shaved IL Villaggio Pecorino Romano DOP
  • 1/2 cup microgreens

Instructions

Preheat oven to 400 degrees F. Spread 2 Tbsp butter on bread slices and place on a foil-lined baking tray. Bake for 7-10 minutes, or until bread is golden and toasted.

Meanwhile melt butter in a large skillet and add eggs. Fry until whites are cooked through and yolk is cooked to desired doneness. Season with salt and pepper, to taste.

Spread Dijon onto toasted bread and top with ham and fried egg. Add shaved IL Villaggio Pecorino Romano and top with microgreens. Serve immediately.