I wanted to try and create something unique for breakfast. Something that both reminded me of the breakfasts we enjoyed in Europe but also used a Washington State specialty, Sour Dough Bread! In Europe, breakfasts typically include sliced luncheon meats, tomatoes, peppers, lettuces, soft boiled eggs and plenty of hearty breads and rolls. Here in Washington and across the USA there has been a trend to soft cook an egg, put it over vegetables, potatoes, hamburgers and more. So, I put my thinking cap on and this is what I came up with. When I served it to Sparky, he just kind of looked at it suspiciously, then dove in and pronounced it “fantastic!” Said he would definitely “order” it again. The hardest part was deciding what to name this open face sandwich. I finally gave up trying to be clever and just called it what it is! Layers of ham, tomato, on toasted bread that was rubbed with a garlic clove. Topped with an over easy cooked egg and a simple olive oil and red wine vinegar dressed handful of Arugula and Baby Spinach. When you cut into it, the egg yolk envelopes the sandwich with all its unctuous lovliness.
Here is what we will need