I hate how people typically see eggs as a breakfast only food. Eggs can be cooked into many different forms, so why limit them to a certain time of day? I propose an elegant egg sandwich for tonight's dinner. This open faced mealwich is piled high on a thick slice of whole grain bread and you can easily modify the fixings to suit your tastebuds. If you don't like ham and swiss cheese, substitute turkey and cheddar. If you are a vegetarian remove the ham and replace it with chunky pieces of tomato. For the recipe,

Greens, Eggs, & Ham Sandwich
From Better, Homes, & Garden" magazine

4 slices whole grain bread, cut 1/2-inch thick
2 Tbsp. stone ground mustard
4 oz. thinly sliced capacola or other fully cooked ham
3 to 4 oz. gruyere or Swiss cheese, thinly sliced
1 Tbsp. butter or margarine
4 eggs
1 Tbsp water
1/2 cup arugula or spinach leaves, stems removed

  1. Preheat broiler. Place bread slices on a baking sheet. Broil 3 to 4 inches from heat for 1 to 2 minutes per side until toasted. Remove from oven.
  2. Spread mustard on one side of each slice of bread. Top with ham and cheese. Broil about 2 minutes more or until cheese is melted.
  3. Meanwhile, in a large skillet melt butter over medium heat.* Break eggs into skillet. Sprinkle lightly with salt and pepper. When whites are set, add water. Cover skillet and cook eggs for 2 to 3 minutes or until yolks begin to set but are not hard.
  4. Place prepared bread slices on dinner plates. Top with a fried egg and a few leaves of arugula or spinach.

Makes 4 sandwiches.

*Note: Nonstick cooking spray may be used to coat a large nonstick skillet. Omit the butter or margarine.