This is an egg sandwich I could eat for breakfast, lunch, and dinner. Tangy sourdough bread is grilled to crusty perfection and topped with a meaty slice of griddled country ham, blistered sweet tomatoes, and a perfectly fried egg. A lightly dressed mound of slightly bitter, feathery frisée crowns this fork-and-knife sandwich.

　　

Ingredients

Serves 4

　　

Frisée Salad

3 tablespoons white wine vinegar

　　2 teaspoons mayonnaise

　　1 teaspoon Dijon mustard

　　1 teaspoon whole grain mustard

　　Kosher salt and freshly ground black pepper

　　1/4 cup extra virgin olive oil

　　2 cups chopped frisée

　　

Sandwich

4 tablespoons (1/2 stick) unsalted butter

　　4 large eggs

　　Kosher salt and freshly ground black pepper

　　1 tablespoon canola oil

　　1/4 pound country ham, sliced paper-thin

　　4 (1/4-inch-thick) slices sourdough bread

　　1/4 cup extra virgin olive oil

　　4 plum tomatoes, sliced in half lengthwise

　　

Step 1

To make the salad dressing, whisk together the vinegar, mayonnaise, and mustards in a medium bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified.

　　

Step 2

For the sandwich, melt the butter in a large nonstick sauté pan over medium heat and carefully crack the eggs into the pan. Season with salt and pepper and cook until the whites are completely firm, about 2 minutes. Carefully flip the eggs over and cook for 30 seconds longer.

　　

Step 3

Heat the canola oil on a cast-iron griddle or pan until it begins to shimmer. Cook the ham until light golden brown, about 1 minute per side. Transfer to a plate lined with paper towels.

　　

Step 4

Toast the bread on the hot griddle until light golden brown, about 30 seconds per side. Remove from the griddle and brush the top sides with the olive oil and season with salt and pepper.

　　

Step 5

Cook the tomatoes on the hot griddle until light golden brown and just warmed through, about 20 seconds per side.

　　

Step 6

Top the bread slices with a few slices of the ham, an egg, and 2 tomato halves. Toss the frisée in the dressing, season with salt and pepper, and place on top.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.