Ham and Deviled Egg Breakfast Sandwiches

In a saucepan, cover the eggs with water and bring to a boil. Simmer over moderately high heat for 8 minutes. Drain and cool the eggs slightly under cold running water. Peel the eggs and coarsely chop. In a large bowl, whisk the mayonnaise with the mustard, hot sauce, paprika and 1 tablespoon of the pickle brine. Fold in the chopped eggs, pickles and scallion and season with salt and pepper. In a medium bowl, toss the frisée with the olive oil and the remaining 1/2 tablespoon of pickle brine. Season the frisée with salt and pepper. Preheat a large cast-iron skillet. Fry the ham slices, turning once, until lightly browned, about 2 minutes. Lay the ham slices on the muffin bottoms and top with the egg salad and frisée. Close the sandwiches and serve. Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.