Ingredients
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1 slice deli ham, thinly-sliced (you could also substitute a thin slice of Canadian bacon)
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sea salt
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1 teaspoon water
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1 tablespoon butter
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2 slices honey-wheat bread
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1 slice smoked gouda cheese, thin and just enough to cover the fried egg
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1 tablespoon tomatoes, chopped into small cubes
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1 tablespoon Dijonnaise mustard (I use Hellmann's brand)
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1 orange wedge, fresh
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1 large egg
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ground red pepper
Instructions
- In a small non-stick skillet, melt the butter over very low heat.
- Break the egg into a small bowl and add the teaspoon of water. Beat only for about 5 seconds, add the tomato cubes, and then pour it into the skillet. Maintain the very low heat and, with a spatula, push the egg to make it sandwich-sized. Do not rush frying the egg by raising the heat!
- After the egg is done on the bottom, sprinkle just a little red pepper and sea salt on the egg and turn it over with the spatula. Then, lay on the small ham slice (if using), the cheese, cover, and after 30 seconds, turn off the heat, allowing the skillet to sit on the burner.
- Make toast from your bread in the toaster.
- When the toast is done, lay a slice on a small serving plate and carefully put the egg on it (the cheese will probably not be melted -- just heated through which is what you want). Generously spread the dijonnaise on the other slice of toast and place the top on the sandwich. Cut on the diagonal and garnish with the orange slice on the side. If you're having this sandwich for brunch, serve with a glass of champagne.