Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, ham and eggs on rye pumpernickel bread. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Ham and Eggs on Rye Pumpernickel Bread is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Ham and Eggs on Rye Pumpernickel Bread is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. 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
- Prepare 1 large duck egg
- Make ready 2 tablespoons mayonnaise
- Make ready 2 tablespoons prepared Horseradish sauce
- Make ready 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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