Open-Faced Deviled Ham and Fried Egg Sandwiches

• 6 ounces sliced boiled ham, coarsely chopped
• 14 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon hot sauce
• 14 teaspoon cayenne pepper
• 2 tablespoons snipped chives
• 2 English muffins (3/4-inch slices) or 4 slices of firm white bread (3/4-inch slices)
• 1 tablespoon unsalted butter, softened
• 2 teaspoons unsalted butter, softened
• 1 tablespoon extra virgin olive oil
• 4 large eggs
• kosher salt & freshly ground black pepper

1. In a food processor, pulse the ham until finely chopped.
2. Transfer the ham to a bowl and stir in the mayonnaise, mustard, hot sauce, cayenne and chives.
3. Toast the bread until golden.
4. Spread the toast with 2 teaspoons of the butter and top with the deviled ham.
5. In a very large nonstick skillet, melt the remaining 1 tablespoon of butter in the olive oil.
6. Crack the eggs into the skillet and cook over moderately high heat until the whites are set, about 2 minutes.
7. Season each egg lightly with salt and black pepper.
8. Using a spatula, set the eggs on the deviled ham sandwiches and serve immediately with a nice fresh fruit salad or sliced wedges of fruit.

ham, mayonnaise, mustard, hot sauce, cayenne pepper, chives, muffins, unsalted butter, unsalted butter, extra virgin olive oil, eggs, kosher salt

Taken from www.food.com/recipe/open-faced-deviled-ham-and-fried-egg-sandwiches-256653 (may not work)