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The Pioneer Woman's breakfast sandwich [2] isn't topped with bacon and cheddar like your standard sammy. Instead, you'll need to start with Ree's scrambled eggs [3], cooked to soft curds and made velvety with the addition of half-and-half. She likes to serve the eggs on rye toast (it offers a deep, roasted flavor). But wait! There's a secret ingredient you must slather onto the toast first: dijon mustard. While that may sound strange at first, it makes perfect sense. After all, dijon almost always makes an appearance in deviled eggs [4]. The tart acidity balances out the richness of the eggs. Ree garnishes the open-faced sandwich with some chives and says the only thing that could improve the sandwich is "a little smoked salmon."