Ham & Egg on Rye
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
- 1/4 cup mayonnaise, light
- 1/4 cup yogurt, plain
- 1/4 teaspoon mustard, dijon
- 1 tablespoon olive oil
- 1 tablespoon butter, unsalted
- 4 large egg
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 1 medium tomato, red
- 8 slice bread, rye
- 8 slice ham, deli sliced
- 4 ounce cheddar cheese
- 4 leaf outer lettuce
Mix the mayonnaise, yogurt, and mustard in a small mixing bowl; set aside.
Heat olive oil and butter in a skillet over medium; stir to combine.
Break open eggs and add to the skillet; season with salt and pepper. Cook until yolks are set as desired.
Meanwhile, slice the tomato and toast the bread. Spread mayo mixture onto each bread slice.
Place each finished egg onto a slice of bread. Add ham, cheese, lettuce and tomato; top with remaining bread slices.
Cut each sandwich in half and serve with bananas on the side.
Calories: 609kcal | Carbohydrates: 64g | Protein: 25g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 239mg | Sodium: 1078mg | Fiber: 7g | Sugar: 20g