Egg and Ham Breakfast Sandwich (Print version)
A hot egg and ham breakfast sandwich with melted cheddar on butter-toasted bread, ready in 15 minutes with one skillet.
# Ingredients:
01 -
2 large eggs
02 -
2 slices deli ham (about 2 oz / 55 g)
03 -
1 slice sharp cheddar cheese (about 1 oz / 28 g)
04 -
2 slices sourdough or sturdy sandwich bread
05 -
1 tablespoon unsalted butter
06 -
1 teaspoon mayonnaise or Dijon mustard (optional)
07 -
Salt and black pepper
# Instructions:
01 -
Melt half the butter in a non-stick skillet over medium heat. Toast both slices for 1-2 minutes per side until golden. Set aside.
02 -
Lay the ham slices in the same skillet and cook for 30-60 seconds per side until the edges brown and curl slightly. Fold and set aside with the bread.
03 -
Add the remaining butter. Crack in the eggs, season with salt and pepper, and cook for 2-3 minutes until the whites are set and the bottoms are crisp and lacy.
04 -
Lay the cheddar over the eggs during the last 30 seconds. Cover the pan briefly so the cheese softens without overcooking the yolk.
05 -
Spread a thin layer of mayo or mustard on the toasted bread if using. Stack the ham, then the egg with melted cheese. Close the sandwich, slice in half, and serve immediately.
# Good to know:
01 -
Best eaten immediately while the cheese is soft and the yolk is jammy.