Egg and Ham Breakfast Sandwich (Print Version)
Soft eggs, cheddar, and ham piled up with buttery toast make a filling, cozy way to kick off the day.
# Ingredients:
→ Main Components
01 -
2 slices of classic sandwich bread
02 -
3 heaping tablespoons of unsalted butter, split up
03 -
1 creamy slice of cheddar cheese
04 -
2 hearty slices of ham from the deli
05 -
Big 3 eggs, already whisked
06 -
A sprinkle (1/4 teaspoon) white pepper
07 -
1/4 teaspoon flaky kosher salt
# Instructions:
01 -
Drop eggs, kosher salt, and white pepper into a bowl. Whisk them well till everything's mixed up.
02 -
Toss 2 tablespoons butter in a big skillet, set to medium. Let it melt.
03 -
Take the last tablespoon of butter. Smear it on one side of both bread pieces, keep them ready.
04 -
Pour your egg mix into the warm skillet. Tilt the pan so the eggs spread out. Lay both bread slices, buttery sides facing up and sides touching, straight onto the eggs.
05 -
Don’t poke the eggs. Let them chill for 5 to 7 minutes. Once they’re set and not liquidy anymore, you're good.
06 -
Gently turn everything in the skillet so the bread’s now down and eggs are underneath. Only flip when eggs are totally set so it won’t fall apart.
07 -
Rest the cheddar slice on one bread piece, stack on the ham, and flip any extra egg onto the ham side.
08 -
Flip the other bread piece over the ham and cheese. Turn the whole sandwich over and keep cooking another 2 or 3 minutes till the cheese bubbles and outside goes perfectly golden. Eat it warm!
# Notes:
01 -
Don’t flip till those eggs are cooked through or it’ll get messy. For easy bites, chop the sandwich down the middle.