Recipe of Award-winning Ham and Eggs on Rye Pumpernickel Bread

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As you can see, it’s not at all hard to start incorporating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to ham and eggs on rye pumpernickel bread recipe. To make ham and eggs on rye pumpernickel bread you only need 7 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to cook Ham and Eggs on Rye Pumpernickel Bread:

  1. Prepare of rye pumpernickel bread.
  2. Provide of chopped ham luncheon meat.
  3. Prepare of finely sliced iceberg lettuce.
  4. Get of large duck egg.
  5. Get of mayonnaise.
  6. Provide of prepared Horseradish sauce.
  7. Get of salt.

Instructions to make Ham and Eggs on Rye Pumpernickel Bread:

  1. Heat a skillet fry the egg.
  2. When done set aside and add some salt I use Pink Himalayan salts..
  3. Heat the ham slices.
  4. Turn and heat second side. This is to release any fats on the luncheon meat. Most ham is low in fat but chopped ham isn't. Set aside..
  5. Add mayonnaise to two slices of bread thinly. Add Horseradish sauce thick.
  6. Add lettuce.
  7. Add ham on one slice. Add the egg on the other side..
  8. Stack the sandwich.
  9. Slice the sandwich and serve I hope you enjoy!!.

Pumpernickel (English: /ˈpʌmpərnɪkəl/; German: [ˈpʊmpɐˌnɪkl̩]) is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is often made today with a combination of flour made from rye as well as whole rye grains ("rye berries"). Rye bread is usually available ready sliced and as it contains more fibre than white bread, it should help you feel fuller for longer. Rye bread freezes well, so wrap half your loaf well and store in the freezer until you need it. Pumpernickel bread is a heavier dark bread.

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