Steps

1. Heat a frying pan over low heat.
   🕒 01:00
2. Add oil and, once heated through, crack in 2 eggs. **(This is the key!)** Adding the eggs after the pan is sufficiently hot prevents the egg whites from spreading thinly.
   🕒 01:06
3. Cover with a lid and steam-fry until the egg yolks turn white. **(This is the key!)** Steam-fry with the image of only solidifying the surface, not cooking the inside completely. Lightly cooking will make the egg less likely to break when assembled into a sandwich.
   🕒 01:20
4. Turn off the heat, keep the lid on, and let it stand while it cooks through with residual heat.
   🕒 01:56
5. In a bowl, combine 2 tsp mayonnaise and 1/2 tsp whole grain mustard, and mix well to make mustard mayonnaise. **(This is the key!)** Adjust the amount of mustard to your preference to balance the acidity and spiciness.
   🕒 02:01
6. Take one slice of bread and place the fried egg on top, ensuring the yolk is in the center. **(This is the key!)** If the yolk is off-center, it will be unbalanced, difficult to cook, and hard to eat, so aim for the center.
   🕒 02:21
7. Sprinkle a pinch of salt and a pinch of pepper over the fried egg.
   🕒 02:40
8. Layer 2 slices of cooked ham and 1 slice of cheese on top.
   🕒 02:50
9. Spread the prepared mustard mayonnaise on the edge of the other slice of bread. **(This is the key!)** Spreading it on the edge prevents the bread from shifting when you sandwich it.
   🕒 03:00
10. Place the bread with the mustard mayonnaise on top of the fillings and sandwich.
    🕒 03:17
11. Heat the frying pan over a heat between low and very low, add oil, and warm it up.
    🕒 03:44
12. Once the oil is warm, place the sandwiched bread in the pan and lightly coat it with oil.
    🕒 03:55
13. Place aluminum foil on top of the bread, then stack another frying pan (or pot) with a weight on top and press for 1.5 minutes while cooking. **(This is the key!)** By pressing with a weight and cooking slowly, the bread will become firm like a hot sandwich maker, resulting in a crispy exterior and juicy interior. Adjust the weight position as needed to ensure even pressing.
    🕒 04:01
14. After 1.5 minutes, remove the aluminum foil and flip the bread. **(This is the key!)** Since the surface is not hot, pressing down with your hand while flipping makes it less likely for the bread to shift.
    🕒 04:30
15. Pour oil onto the surface of the flipped bread and lightly coat it.
    🕒 04:45
16. Place the aluminum foil and weight back on, and this time cook while pressing for 1 minute.
    🕒 04:53
17. After 1 minute, turn off the heat, remove the weight, and check the browning.
    🕒 05:06
18. If there are any areas with light browning, adjust the color by pressing with a turner while using residual heat.
    🕒 05:16
19. Cut the finished hot egg sandwich in half.
    🕒 05:37