Recipe Vortex

sourdough bread

dijon mustard, optional

deli sliced ham

cheddar or gruyère cheese

eggs

ghee

cherry tomatoes, halved

arugula

1/4 cup olive oil

2 tbsp champagne vineger

1 tsp lemon juice

salt, to taste

pepper, to taste

Preheat toaster oven to 350F.

Mix salad dressing ingredients and add to arugula and tomatoes.

Pan fry ham. Lightly toast bread then spread with ghee and mustard (if using). Place on a baking tray. Top with ham and cheese. Cook in oven for several minutes or until cheese melts.

Meanwhile, add ghee to non-stick frying pan and heat on medium-high. Crack eggs into pan and cook, covered, for 2 minutes or until whites have set but yolks are soft or to your liking.

Place toast onto plates and top with eggs. Serve with salad.