Ham with fried eggs and green salad

Ingredients:

• 2 tsp white wine vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 2 ham steaks, 200g each, cut in half and patted dry
• 8 large eggs
• 1 red bell pepper, thinly sliced
• 1 package (140 g) mesclun (about 8 cups)
• 1 tbsp chopped fresh chives
• 1 small baguette, cut in half lengthwise, then in half crosswise and toasted

Preparation:

1. In a large bowl, combine vinegar, mustard, and a pinch of salt and black pepper. Gradually whisk in 1 tablespoon of olive oil until the dressing is smooth.
2. In a large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the ham and cook until browned, 2-3 minutes per side. Transfer one piece to each serving plate. Reduce the heat to medium-low. Crack the eggs into the skillet and cook, without turning, until the whites are set but the yolks are still runny, 4-5 minutes. Season with salt and pepper to taste. Divide among plates.
3. Add the bell pepper, mesclun, and chives to the bowl with the vinaigrette and toss. Season with salt and pepper to taste. Divide the salad among bowls. Serve with a baguette.