One of my favorite things to make for breakfast is an open faced egg sandwich. I learned to make hobo eggs from my friend, Kim, years ago. This is a slightly healthier version since I toast the whole wheat bread and then layer with a slice of sweet ham and fried egg. Today's version was topped with some grated Kerrygold Dubliner cheese and a bit of parsley. Mix it up on other days with sliced proscuitto, applewood smoked bacon, Serrano ham, lox on toasted Challah, English muffin, cornbread, focaccia, French bread, Cuban bread ... you get the idea.
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