2 slices bread not made with enriched flour (I used an organic multigrain oat bread.)
1½ tablespoons unsalted butter, divided
1-1.5 oz. ham steak*
½ teaspoon mayo
½ teaspoon yellow mustard
½ teaspoon honey
1 orange, optional
*I like to use a fully cooked hickory smoked ham steak. According to the package directions, it can be heated up in the microwave in a covered dish with 1/4 cup water for 4 minutes. If your grocery store doesn’t sell that, any cooked ham will work.
In a microwave safe dish, microwave 1 tablespoon butter until melted. Brush butter on both sides of bread. Toast in a non-stick pan over medium-high heat until golden brown on both sides. In a small non-stick pan, melt ½ tablespoon butter. Crack egg into a small bowl. Break yolk with a fork and stir a few times to slightly combine yolk and egg white. Fry egg in butter until firm, flipping one or two times while cooking. Heat ham according to package directions. Mix mayo, mustard, and honey together. To build the sandwich, spread one side of the toasted bread with half of the mayo, mustard, honey mixture. Top with egg and ham. Spread the ham with the rest of the mixture and top with the other slice of bread. Have with a glass of juice from one freshly squeezed orange (not pictured) or a glass of water.