Ham and Egg Salad on Toast
1/3 cup mayonnaise
2 tbs sweet pickle relish
1 tbs Dijon-style mustard
6 oz. sliced ham
4 thick slices challah, Hawaiian or French bread, toasted
1/2 bunch trimmed watercress
1. Place eggs in saucepan. Cover with 1" water, bring to rolling boil over high heat. Remove from heat, cover and let stand 15 mins.
2. Meanwhile, in a small bowl, combine mayo, relish and mustard. Set aside. Heat a large skillet over medium-high heat. Cook ham 1 to 2 minutes per side until heated through.
3. Drain eggs. Rinse in cold water. Peel under running water. Slice or chop eggs. Spread mayo mixture on toast. Top with ham, eggs and watercress. Serve immediately. 4 servings.
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