Ham, Egg and Cheese Sandwiches with Carrot-Parsley Salad
November 2009
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4 servings Prep: 15 mins Cook: 15 mins
Ingredients
- 5 tablespoons extra-virgin olive oil
- 4 large eggs
- Salt and pepper
- 8 slices sourdough bread
- 1/2 pound deli-sliced ham
- 1 cup shredded pepper jack cheese
- 1 pound carrots, peeled and grated
- 1 cup parsley leaves, chopped
- 2 tablespoons white wine vinegar
Directions
- In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches, fry the eggs; season with salt and pepper.
- Brush the bread with the remaining 2 tablespoons olive oil. Layer the eggs, ham and cheese on half of the bread slices, then set the remaining bread slices on top.
- In the same skillet, working in batches, fry the sandwiches over medium heat, turning once, until golden-brown, about 8 minutes.
- Toss the carrots and parsley with the vinegar; season with salt and pepper. Serve with the sandwiches.
