GRILLED HAM, CHEESE AND EGG SAMBO

Preparation time 5 mins Cooking time 10 mins Serves 2

3 Tbsp extra virgin olive oil

6 thick slices leftover glazed ham 4 slices leftover soy and

linseed sourdough

2 slices colby cheese

2 free-range eggs

2 Tbsp leftover tomato chutney ¼ cup baby spinach leaves

2 Tbsp mayonnaise Sea-salt flakes and freshly ground

black pepper, to season Pickles, to serve

STEP 1 Preheat a chargrill pan over high heat. Drizzle half the olive oil over ham slices and bread, then chargrill ham for 2 minutes each side or until lightly charred, while at the same time grilling sourdough until lightly charred and toasted. Set aside ham, wrapped in foil to keep warm. Set aside sourdough, topping 2 pieces with a slice of cheese to allow them to slightly melt.

STEP 2 Heat remaining oil in a large non-stick frying pan over medium heat and cook eggs sunny side up for 3 minutes or until egg white is set and yolks are still runny. Set aside. STEP 3 Meanwhile, spread chutney on cheese toasts. Top with spinach and grilled ham. Spread mayonnaise on remaining toasts, then place on top of ham, mayonnaise side down to close the sandwich. Sit egg on top, season and serve with pickles on the side.

Grilled ham, cheese and egg sambo