Breakfast Sandwich with Ham, Egg, Jarlsberg, Tomato and Arugula

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Serves 2

4 slices of Italian or Sourdough loaf

4 slices of Jarlsberg Cheese

2-4 slices of ham or canadian bacon

6 slices of Tomato

2 farm fresh eggs

1/2 C. picked over Arugula leaves

1 t.  lemon juice

salt and pepper

butter for the pan

Toss the Arugula with the lemon juice, and a sprinkle of salt and pepper. 

Heat a large skillet to medium (or use a griddle).  Spread butter on one side of each slice of bread.  Place all 4 slices of bread, butter side down, in the skillet.  Place 1 slice of cheese on each.  Then, on 2 of the bread slices, top the cheese with ham and tomato.  Leave the other 2 with just cheese.  In the mean time, while you let the cheese melt and the bread toast, heat another skillet to medium.  Add in a small amount of butter and crack your eggs in.  Cook until whites are done on one side and then flip over for just a minute, to make an “over easy” egg.  Slide the eggs on to the toast with the tomato and ham.  Remove from pan with a spatula and place on your plate.  Top with the remaining “cheese only” slice of bread.  Top with 1/4 C. of arugula , each.  Enjoy!