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Ham and fried egg sandwich

After Easter and Christmas we all have a lot of leftover ham which we mainly use for sandwiches. This ham and fried egg sandwich is perfect for breakfast, brunch or a lazy weekend lunch. It’s super easy to make - for the spread you can use pesto, chutney, egg sandwich cream, or mushroom paté or just some mustard.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 1 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ red or yellow bell pepper or rosted pepper from jar
  • 1 ciabatta roll
  • 1 large egg
  • 2 sliced roasted or boiled ham
  • Pesto egg sandwich filler cream, or chutney
  • Chopped chives
  • Oil to cook

Method
 

  1. Cut the pepper into two large chunks and fry them in a pan on bothy sides.
  2. When the pepper is almost done, crack the egg and tip it into the pan (make sure it has enough oil).
  3. Fry the egg for about 4 minutes.
  4. Meanwhile, cut the ciabatta in half and lightly toast them.
  5. Spread your chose paste on the lower half and put the fried pepper, then the ham slices on top.
  6. When the egg white has set, remove it with a spatula onto the ham.
  7. Sprinkle with freshly ground pepper and some chopped spice.
  8. Serve immediately.