Ham, Egg, and Cheese Melt


An open-face ham and cheese sandwich topped by a fried egg makes a hearty breakfast or an excellent late-night snack. Tomato and lightly dressed arugula add brightness to complement all that gooey goodness.

What you will need

4 3/4-inch-thick slices crusty country bread, preferably cut from the center of a round loaf

1/4 cup mayonnaise

12 very thin slices deli ham (about 6 oz.)

2 to 3 medium ripe tomatoes, sliced 1/2 inch thick

Kosher salt and freshly ground black pepper

6 oz. extra-sharp Cheddar, coarsely grated (about 1-1/2 cups)

1 oz. (2 Tbs.) unsalted butter

4 large eggs

6 oz. baby arugula (about 6 cups)

2 Tbs. extra-virgin olive oil

1-1/2 Tbs. balsamic vinegar or lemon juice


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