Ham and Egg Sandwich (with Raspberries)

Ingrédients

• 4 slices of sandwich bread (whole wheat, white or whichever you prefer)
• 6 slices sliced honey ham
• 2 tbsp mayonnaise
• 2 large eggs
• 115 g fresh raspberries (1 punnet)
• Honey mustard or spicy brown mustard (as needed)

Préparation

1. 1

   Cut out a 2 - 3 inch hole from the center of half of the bread slices.

2. 2

   Toast the bread slices (with the hole) on one side on a griddle or non-stick pan, for a minute or two.

3. 3

   Flip the sandwich slice over and place a little amount of butter or oil in the center of the hole (in one slice). Crack an egg into this hole and sprinkle a little salt on top. Cover and let this egg cook for about 3 minutes. Flip the slice of bread over one more time to sear and seal the egg (if needed) - for a few seconds.

4. 4

   Toast the slice without the hole as normal, on both sides and set aside. You can do this in a toaster or on a griddle.

5. 5

   To assemble the sandwich, spread some mayonnaise on the toasted bread slice (without the egg). Spread it evenly.

6. 6

   Divide the ham between the two slices of bread, and place it on top of the mayonnaise. Followed by the mustard and raspberries.

7. 7

   Place the slice of bread with the egg on top and sprinkle some pepper on top (optional).

8. 8

   Serve immediately.