Lunch Sandwiches & Wraps Cold Cuts + Meat Sandwiches Ham Sandwiches Ham and Deviled Egg Breakfast Sandwiches Be the first to rate & review! This irresistible breakfast is a hybrid of an egg salad sandwich and an Egg McMuffin. It combines spicy, pickle-laced egg salad on a toasted English muffin with warm smoky ham and crispy frisée. Slideshow: Best Breakfasts By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on January 1, 2014 Save Rate PRINT Share Close This breakfast sandwich piles spicy egg salad on toasted English muffins with warm smoky ham and crisp frisée. Photo: © Christina Holmes Total Time: 30 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients 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 frisée, 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 Directions In a saucepan, cover the eggs with water and bring to a boil. Simmer over moderately high heat for 8 minutes. Drain and cool the eggs slightly under cold running water. Peel the eggs and coarsely chop. In a large bowl, whisk the mayonnaise with the mustard, hot sauce, paprika and 1 tablespoon of the pickle brine. Fold in the chopped eggs, pickles and scallion and season with salt and pepper. In a medium bowl, toss the frisée with the olive oil and the remaining 1/2 tablespoon of pickle brine. Season the frisée with salt and pepper. Preheat a large cast-iron skillet. Fry the ham slices, turning once, until lightly browned, about 2 minutes. Lay the ham slices on the muffin bottoms and top with the egg salad and frisée. Close the sandwiches and serve. Make Ahead The egg salad can be refrigerated overnight. Originally appeared: January 2014 Rate It Print