Get your morning off to a mouthwatering start with this easy breakfast egg sandwich rich with Camembert and jambon blanc and balanced with a caper mayonnaise flecked with aromatic herbes de Provence.
Mix the mayonnaise, capers, and herbes de Provence in a small bowl.
Melt the butter in a large nonstick skillet over medium heat. Crack the eggs into the pan and sprinkle with a pinch of salt and pepper. Gently break the yolks. Cook until the whites and yolks are beginning to set, about 2 minutes. Flip the eggs and then lay the cheese on the eggs. Cook until the cheese starts to soften, and the yolks are jammy, about 1 more minute.
Spread the herbed caper mayonnaise on the bottom and top of each roll. Arrange 2 ham slices per sandwich on the bottom roll. Add an egg on top. Close the roll.