Breakfast sandwich with Dijonnaise

Stir the mayonnaise and Dijon together to make Dijonnaise.

Preheat a 10-inch nonstick pan over medium heat and add a little oil.

Toast the brioche bun cut side down about 30 seconds a side until golden brown, then set aside.

Add a touch more oil, crack in the egg, turn the heat down to medium low and salt it.

Fry about 60 seconds to set the white on the bottom without crisping it.

Crack open the yolk, flip the egg and drop on the American single; let it coast about 45 seconds until the cheese is just melting.

Spread a teaspoon or so of Dijonnaise on the bottom bun, lay on three slices of thinly shaved ham, slide on the cheese egg and cap with the toasted bun.