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!