Lucky guests at the Timmermann House Bed & Breakfast in Aviston, Illinois, wake to delicious homemade breakfasts, which include dishes such as this one. The recipe is for one person, but can easily been adapted for a family or gathering.
For each serving
¼ cup chopped ham
2 tsps. mayonnaise
2 tsps. Dijon mustard
1 piece of toast
1 large egg, separated
fresh chopped parsley
Preheat oven to 350°.
Mix together the ham, mayonnaise, and mustard.
Place toast on a cookie sheet. Spread with the ham mixture.
Beat the egg white until stiff and place on top of ham. Using a small spoon make a dent in the middle of the egg white and gently place yolk in the space. Sprinkle with parsley.
Bake until yolk is set and white is slightly brown, about 15 minutes.