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Ham and Egg Sandwich.Tad Seaborn/The Globe and Mail

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

rye bread

rosemary prosciutto cotto


sea salt



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.

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