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Anyone who knows me will tell you that breakfast is my favorite meal. Recently, I have been making an Egg Sandwich for breakfast.
Growing up, I wasn’t really a fan of eggs. Mainly because whenever I said I was hungry, my dad always said, “There’s always eggs.” I am certain his mother said the same to him since he grew up on a farm!
Who Knew I Would Love Eggs?
I kind-of started out disliking eggs, for that reason alone. However, as I have gotten older, eggs have become an essential ingredient in our household. And, they are so versatile!
My go to breakfast used to be scrambled eggs with lots of veggies. Until now! Now, the Egg Sandwich rocks my world! I am sure that will change in time, but for now, I am enjoying the change.
Some of my favorites are my copycat Starbucks Egg Bites; Scrambled Eggs, Omelets – which I really need to work on, as my current “omelets” resembles a pile of eggs and cheese, rather than a beautifully executed omelet. My overall most favorite breakfast is my Hatch Green Chile Eggs Benedict. But, I digress!
Building a Beautiful Egg Sandwich
This is one of the easiest breakfasts to make. The time to make it is short, but the quality of the egg sandwich is wonderful! So, without further egg-do, um… I mean ado, let’s get started.
As I always say, get all of the ingredients out first. Then, start prepping them. Carefully slice the English muffin in half with a sharp knife so that the surface is nice and flat for the cheese, egg, and ham to sit on.
Cut each slice of cheese into four pieces. Crack the eggs into individual bowls. My brother-in-law, Ritchie, taught me this little trick! I always think fondly of him whilst getting my eggs ready!
Get the sliced ham out and ready to heat up. Put the skillet on the stove and turn on the heat.
Let’s Get to Cooking!
First, I place the English muffins into my toaster oven with the cheese slices on top. This is a working kitchen folks, and I absolutely adore my toaster oven!
Then, add some butter to the heated skillet to let it melt. Make sure not to let it burn! Once the butter is melted, add the eggs, one at a time. Since it’s just me eating this egg sandwich, I am only showing one in my pictures. But, I am sure you are getting the idea.
Sunny-Side-Up or Over-Medium?
I really enjoy sunny-side-up eggs. Especially on my egg sandwich. I just recently learned how to make them while watching an episode of “Beat Bobby Flay”. (If you have never watched it – do! It is one of my favorite shows!)
At any rate, a chef on the show said the secret to a perfect sunny-side-up egg is to cook it “low and slow”. This theory kept rolling around in my brain – so of course, I had to try it. Guess what? Yep, it absolutely worked and my sunny-side-up egg was gorgeous!
A word of caution though; beware the sunny-side-up egg makes the egg sandwich very messy, yet quite enjoyable to eat. Be sure to have some extra napkins handy!
I mean really, isn’t that egg absolutely gorgeous?!?!
Learn the Art of the Egg Flip!
If you enjoy them over-medium, you will need to keep the heat at medium-high. And, be really courageous and “flip” the egg over. Unless you are cooking for four people, and then you will probably just need to use a spatula to flip them. Or else, there might be a big mess!
My favorite spatula is my silicone spatula for cooking eggs. It’s a little trick I learned from watching the chefs in Mexico on my vacations. They use hot oil, a hot flame, and a silicone spatula. Flipping the egg looks so much easier when they do it!
Make sure to be gentle, so the egg yolk doesn’t break on the flip! It’s all in the wrist, so “they” say. My ratio is about 75% unbroken to 25% broken. Learning to perfect the flip is my passion!
Moving Right Along
While the cheese is melting on the English muffin, and the egg/eggs are cooking, I get the plates out and ready. Once the English muffin is done, I slide it out onto the plate.
Then I check on the egg. If it is done cooking – (sunny-side-up should not have any uncooked egg white on top) I place the egg on top of the cheese.
Another little safety tip is to use a sharp knife to poke holes in the yolk. This allows the yolk to slowly ooze out of the sandwich. Otherwise, you may end up with egg yolk all over the place!
Tossing the ham into the skillet to warm it up for a minute, helps keep the egg sandwich nice and warm.
Then, cover the egg with the ham and the ham with the other half of the muffin.
Woolah! In less than 10 minutes you have a deliciously nutritious, non-fast-food, egg sandwich! I hope you give it a try and love them as much as I do!
Enjoy!
Egg Sandwich
Ingredients
- 4 English Muffins, sliced in half
- 4 Slices Cheddar or Swiss Cheese
- 4 Slices Ham, Deli Ham is fine
- 4 Eggs, cracked with yolk in tact
- 1 tbsp Butter, unsalted
- salt to taste
- pepper to taste
Instructions
- Get all of the ingredients out and ready.
- Place skillet on burner and heat to medium high heat.
- Place english muffins in toaster oven, with slices of cheese on both sides.
- Turn toaster oven on to "Toast"
- Add Butter to heated skillet.
- Add eggs to skillet, one at a time, being careful not to break the yolk. Season with salt and pepper.
- If sunny side up, reduce heat to medium. If over medium, keep the temperature at medium-high. (Sunnyside up eggs are cooked low and slow)
- Remove toasted muffins and set aside.
- Place cooked eggs on one-half of the muffin. Pierce egg yolk with sharp knife. This will prevent the yolk from pouring out too fast.
- Add ham to skillet to warm slightly. Then, top the egg with the ham.
- Top the ham with the other half of the muffin.
