Ham, Cheese, Egg and Lemon Dressing Sandwich
4 servings
25 minutes
A sandwich with ham, goat cheese, egg, and lemon dressing is a refined combination of simple ingredients turned into a gastronomic delight. This recipe draws inspiration from French and European cuisine, where the balance of flavors and textures is valued. The delicate brioche with a crispy crust serves as the perfect base, complementing the creaminess of goat cheese and the spiciness of 'Black Forest' ham. Thyme omelet adds softness, while the refreshing lemon dressing provides a sweet-sour note that highlights the richness of flavor. Mung bean salad leaves add freshness, making this sandwich an ideal dish for a morning or daytime snack. It pairs wonderfully with a cup of aromatic coffee or refreshing green tea, offering lightness and enjoyment in eating.
1
We prepare lemon dressing. In a saucepan, mix egg yolks and sugar. Add 12 tbsp of butter, zest and juice of 3 lemons, and stir until smooth. Place the saucepan over medium heat and cook until the dressing thickens slightly, about 8-10 minutes. Strain the dressing and refrigerate.
- Egg yolk: 4 pieces
- Sugar: 1 glass
- Butter: 13 tablespoons
- Lemon zest: 3 pieces
- Lemon juice: 90 ml
2
Heat the skillet over medium heat. Cut the buns in half, butter them, and fry for about 1 minute. Place the toasted buns on a plate, toasted side down. Spread dressing on 4 halves and top the remaining 4 halves with goat cheese.
- Butter: 13 tablespoons
- Brioche: 4 pieces
- Soft goat cheese: 50 g
3
Beat 1 egg in a bowl, pour the mixture into a pan, sprinkle with 1/4 tsp chopped thyme, add salt and pepper. Fry on both sides and place the omelet on a cheese bun. Do the same with the remaining eggs. Lightly fry thin slices of ham in the pan and place them on top of the omelet for each sandwich. Distribute salad over 4 sandwiches and cover with a bun spread with lemon dressing.
- Chicken egg: 4 pieces
- Wild thyme: 1 stem
- Salt: to taste
- Ground black pepper: to taste
- Black Forest ham: 16 pieces
- Lamb's lettuce (corn salad): 100 g