Egg and Ham Breakfast Sandwich
Start your day off right with this easy-to-make Egg and Ham Breakfast Sandwich, packed with creamy cheese, hearty ham, and fluffy eggs for a satisfying meal.
Ingredients
Main ingredients
- 2 slices classic sandwich bread
- 3 tablespoons unsalted butter, split up 2 tablespoons for cooking, 1 tablespoon for spreading
- 1 slice creamy cheddar cheese
- 2 slices hearty ham from the deli
- 3 large eggs, already whisked
- 1/4 teaspoon white pepper for seasoning
- 1/4 teaspoon flaky kosher salt for seasoning
Instructions
Preparation
- Drop eggs, kosher salt, and white pepper into a bowl. Whisk them well till everything's mixed up.
- Toss 2 tablespoons butter in a big skillet, set to medium. Let it melt.
- Take the last tablespoon of butter. Smear it on one side of both bread pieces, keeping them ready.
Cooking
- 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.
- Don’t poke the eggs. Let them chill for 5 to 7 minutes. Once they’re set and not liquidy anymore, you're good.
- 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.
- Rest the cheddar slice on one bread piece, stack on the ham, and flip any extra egg onto the ham side.
- 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 the outside goes perfectly golden. Eat it warm!
Notes
Serve your Egg and Ham Breakfast Sandwich with a side of fresh fruit, golden hash browns, or hot sauce for added flavor. If you have leftovers, store in the fridge for up to 3 days, or freeze for up to 2 months.