Fried-Egg Sandwich

1/2 pound thinly sliced Westphalian ham, at room temperature

16 (½

-inch) thick slices good white sandwich bread, rye bread, challah or English muffins, toasted

8 tablespoons unsalted butter

16 large eggs

Scant ½

cup water, at room temperature

kosher salt and freshly ground black pepper

Divide the ham into eight equal portions. Place one portion on each of eight slices of the toasted bread.

Select a large, nonstick skillet or seasoned cast-iron pan with a tight-fitting lid; set over medium heat, and melt 1 tablespoon of the butter. Crack two of the eggs into a cup, and slide neatly into the pan. Cook the eggs for 3 minutes, then place 1 scant tablespoon of water into the skillet lid (not into the skillet) and cover the skillet. Let cook to desired degree of doneness: about 30 seconds for a soft yolk; 1 minute for a medium yolk; 11/2 minutes for a hard yolk. Add salt and pepper to taste.

As each pair of eggs is cooked, slide it - along with any butter left in the pan - onto the ham. Place a second slice of toast on top. Serve on a plate, but do not slice. Repeat with remaining butter, eggs, water and bread. Serve with a knife and fork.

Serves eight.

"The Berghoff Cafe Cookbook" by Carlyn Berghoff (2009 Andrews McMeel)