It's the simple foods that make summer weekends perfect. The ham and egg sandwich is portable, savoury, and it's as easy to make one as it is to make a dozen. You can add some arugula and use two pieces of bread for a classic sandwich or serve them open face on the back patio with a side of pickles. Use the best ingredients you can find and don't try and complicate it – not even with mustard. It really works perfectly just as it is.
1 egg per sandwich
thinly shaved ham
rosemary prosciutto cotto
1. Assume 1 egg per sandwich. The key is the perfectly hard-boiled egg – a slightly moist yolk and no green tint from overcooking. Take eggs from the fridge and bring to room temperature by putting them in a bowl of warm water.
2. Meanwhile bring a pot of water to a boil, then add the eggs gently and set the timer for 11 minutes (for large-size eggs). Keep water simmering the whole time. When done, immediately put the eggs back into a bowl of cool water. Peel once cool enough to hold.
3. For the sandwich: Lightly spread butter on fresh light rye bread. Add a few pieces of thinly shaved ham – I like rosemary prosciutto cotto. Slice the egg on top (or you can quarter it) and sprinkle with sea salt and fresh pepper.