Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, ham and eggs on rye pumpernickel bread. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Ham and Eggs on Rye Pumpernickel Bread is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Ham and Eggs on Rye Pumpernickel Bread is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook ham and eggs on rye pumpernickel bread using 7 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Ham and Eggs on Rye Pumpernickel Bread:
- Prepare 3 slices rye pumpernickel bread
- Prepare 2 slices chopped ham luncheon meat
- Make ready 1 cup finely sliced iceberg lettuce
- Get 1 large duck egg
- Prepare 2 tablespoons mayonnaise
- Make ready 2 tablespoons prepared Horseradish sauce
- Get To taste salt
Instructions to make 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!!
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