How To Make Ham And Eggs On Rye Pumpernickel Bread

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Today's feature is the ham and eggs on rye pumpernickel bread. This enjoyable recipe is simple and quick to prepare.

All you need are 7 ingredients and the readiness to follow 9 simple steps.

• 3 slices rye pumpernickel bread
• 2 slices chopped ham luncheon meat
• 1 cup finely sliced iceberg lettuce
• 1 large duck egg
• 2 tablespoons mayonnaise
• 2 tablespoons prepared Horseradish sauce
• To taste salt

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We trust that you’ve gained some useful insights from this information. Now, let’s return to the preparation of the "ham and eggs on rye pumpernickel bread".

• Heat a skillet fry the egg

  

• When done set aside and add some salt I use Pink Himalayan salts.

  

• Heat the ham slices

  

• Turn and heat second side. This is to release any fats on the luncheon meat. Most ham is low in fat but chopped ham isn't. Set aside.

  

• Add mayonnaise to two slices of bread thinly. Add Horseradish sauce thick

  

• Add lettuce

  

• Add ham on one slice. Add the egg on the other side.

  

• Stack the sandwich

  

• Slice the sandwich and serve I hope you enjoy!!

We're sure that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve superb results.

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