Open-Faced Breakfast Sandwich

Directions

1. 1
   Heat the oven to 400 degrees F.
2. 2
   In a small saucepot over medium heat add the oil, rosemary, thyme sprigs, garlic, and a pinch of salt.
3. 3
   Heat until the garlic begins to brown and thyme is crisp.
4. 4
   Strain the oil and remove the thyme to a paper towel-lined plate.
5. 5
   Discard the rosemary and garlic, but reserve the oil.
6. 6
   Brush one side of each piece of bread with the oil and place them oiled-side up on a wire rack fitted inside a baking sheet with sides.
7. 7
   On another wire rack place the strips of speck ham and brush the top of each with maple syrup.
8. 8
   Bake in the oven until both the toast and ham are golden and crisp, about 10 minutes.
9. 9
   Meanwhile make the eggs.
10. 10
    In a nonstick saute pan over medium-high heat, add a few tablespoons of the reserved olive oil.
11. 11
    Crack each egg over the pan and allow to fry until most of the whites are cooked, about 4 minutes.
12. 12
    Sprinkle with salt and a grind or two of pepper, then lower the heat and cover until the top of the eggs are cooked, but the yolks are not, about 2 minutes more.
13. 13
    To assemble the sandwiches: Spread a tablespoon of grape jelly on the oiled side of each piece of bread.
14. 14
    Top with a few strips of folded over ham, an egg and a few sprigs of the reserved fried thyme.
15. 15
    Garnish with the shredded Parmesan cheese.