Open-Face Ham-and-Egg Sandwich

Ingredients

• 5 oz arugula washed
• 2 tablespoons balsamic vinaigrette 
• 1 tablespoon butter 
• 1 tablespoon butter melted
• 4 slices top italian (1/2-inch-thick)
• 4 large eggs 
• 1 tablespoon basil fresh chopped
• 0.3 teaspoon freshly cracked pepper 
• 4 slices sharp provolone cheese thin
• 0.3 teaspoon salt 
• 0.5 lb ham smoked thin

Equipment

• bowl
• frying pan
• baking sheet
• oven
• aluminum foil

Directions

1. Preheat oven to 35
2. Toss together first 3 ingredients in a medium bowl.
3. Brush melted butter on 1 side of each bread slice.
4. Place bread slices, buttered sides down, on an aluminum foil-lined baking sheet.
5. Bake at 350 for 14 minutes, turning once after 8 minutes.
6. Meanwhile, melt 1 Tbsp. butter in a large nonstick skillet over medium heat. Gently break eggs into hot skillet, and sprinkle with salt and pepper. Cook 2 to 3 minutes or until whites are almost set. Cover, remove from heat, and let stand 1 to 2 minutes or until whites are set and yolks are cooked to desired degree of doneness.
7. Top each bread slice with 2 ham slices and 1 cheese slice. Broil 6 inches from heat 2 minutes or until cheese begins to melt.
8. Top each sandwich with 1/3 to 1/2 cup arugula mixture and 1 fried egg.
9. Note: For testing purposes only, we used Newman's Own Balsamic Vinaigrette and Boar's Head Black Forest Smoked Ham.