Egg and Ham Sandwich

• 1 Tbsp. Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 1 portobello mushroom (1/4 lb./115 g), stem and gills removed
• 25 g deli Black Forest ham
• 1 Tbsp. oil
• 1 egg
• 1 English muffin, split, toasted
• 1/4 cup tightly packed baby spinach leaves
• 1 Cracker Barrel Medium Cheddar Cheese Slice

1. Brush dressing evenly onto mushroom and ham.
2. Cook in medium nonstick skillet on medium-high heat 2 to 3 min.
3. or until mushroom is tender, and ham is heated through and lightly browned.
4. Remove from skillet; cover to keep warm.
5. Heat oil in same skillet on medium heat.
6. Add egg; cook 2 to 3 min.
7. or until egg white is set and yolk is cooked to desired doneness.
8. Fill muffin halves with spinach, cheese, egg, mushroom and ham.

italian dressing, portobello mushroom, deli black forest, oil, egg, tightly packed baby spinach leaves, cheddar cheese

Taken from www.kraftrecipes.com/recipes/egg-ham-sandwich-182639.aspx (may not work)