Ham, Egg, and Cheese Melt
4 slices bread
1/4 cup mayonnaise
12 very thin slices ham
2 to 3 medium ripe tomatoes, sliced
Salt and freshly ground black pepper
about 1-1/2 cups Cheddar Cheese, grated
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
Position a rack in the center of the oven and heat the oven to (450°F) 232C
Spread each slice of bread with about 1 Tbs. mayonnaise and put on a baking sheet. Top each piece with 3 slices of ham and 2 or 3 slices of tomato. Season with salt and pepper. Top with the cheese and bake until the cheese melts and the edges of the bread are light golden-brown, about 10 minutes.
Meanwhile, melt the butter in a nonstick skillet over medium heat until the foam subsides. Crack the eggs into the pan and fry them sunny side up until the whites are set but the yolks are still soft, about 2 minutes. Toss the arugula with the oil and vinegar and season to taste with salt and pepper. Top each sandwich with an egg, season with salt and pepper, and serve with the salad.
