Ham and Deviled Egg Breakfast Sandwiches

• 8 large eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon hot sauce
• 3/4 teaspoon hot paprika
• 1/4 cup finely chopped dill pickles, plus 1 1/2 tablespoons brine from the jar
• 1 tablespoon thinly sliced scallion
• Kosher salt
• Freshly ground black pepper
• 1 cup torn frisee, light green parts only
• 1 1/2 teaspoons extra-virgin olive oil
• Four 1-ounce slices of baked country ham
• 4 English muffins, split and lightly toasted

1. In a saucepan, cover the eggs with water and bring to a boil.
2. Simmer over moderately high heat for 8 minutes.
3. Drain and cool the eggs slightly under cold running water.
4. Peel the eggs and coarsely chop.
5. In a large bowl, whisk the mayonnaise with the mustard, hot sauce, paprika and 1 tablespoon of the pickle brine.
6. Fold in the chopped eggs, pickles and scallion and season with salt and pepper.
7. In a medium bowl, toss the frisee with the olive oil and the remaining 1/2 tablespoon of pickle brine.
8. Season the frisee with salt and pepper.
9. Preheat a large cast-iron skillet.
10. Fry the ham slices, turning once, until lightly browned, about 2 minutes.
11. Lay the ham slices on the muffin bottoms and top with the egg salad and frisee.
12. Close the sandwiches and serve.

eggs, mayonnaise, mustard, hot sauce, hot paprika, dill pickles, scallion, kosher salt, freshly ground black pepper, torn frisee, extravirgin olive oil, country ham, muffins

Taken from www.foodandwine.com/recipes/ham-and-deviled-egg-breakfast-sandwiches (may not work)