Better Homes and Gardens (Australia) - - Holiday Food -

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

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