How I Ended Up Loving This Breakfast Sandwich
Alright, let me just say—if you ever wake up in a fog, hunting for socks and wondering what day it is, an Egg and Ham Breakfast Sandwich is the answer, mate. The smell alone is like a friendly nudge out of bed. I started making these back in uni, mostly because they kept me from eating questionable vending machine snacks (which, to be fair, have their own charm, just not before 9am). I once tried to get all fancy—poached eggs, fancy cheese, you know—but honestly, the classic is where my heart (and stomach) lands every time.
Why I Keep Making These
I make this sandwich when I need something fast but still want to feel like a responsible adult. My family goes a bit bonkers for it, which is both flattering and slightly annoying when I just want one to myself (I’ve started hiding the good ham in the back of the fridge, shh). It’s become our Saturday ritual. Oh, and if you’ve ever experienced the heartbreak of biting into a sandwich that’s mostly bread—this one’s loaded, so no worries there. I used to burn the eggs constantly, but I’ve got that sorted now. Usually.
What You'll Need (But Feel Free to Wing It)
- 2 eggs (I’ve used 3 in a pinch when I was extra hungry, no judgement)
- 2 slices of ham—honestly, any ham works, but my grandma swore by the thick stuff from the market
- 1 English muffin, split (or a brioche bun if you’re feeling posh; I’ve used regular bread when that’s all I had)
- 1 slice of cheddar, or whatever melty cheese you like (I once used goat cheese—interesting, but a bit odd for breakfast)
- Butter or oil for the pan (I reach for butter unless I’ve run out, which happens more than I care to admit)
- Salt & pepper (or a dash of hot sauce if you want to wake up for real)
- Optional: a handful of fresh spinach, tomato slices, or even leftover roasted veggies—I mean, why not?
How I Throw It Together
- First up, toast the English muffin. I use my trusty old toaster, but if yours is on the fritz, pop it under the grill for a few minutes. Just keep an eye on it—I’ve got the scars to prove what happens if you don’t.
- Heat a knob of butter in a skillet over medium heat. Add the ham slices and cook for about a minute per side, just to get them warm and a tiny bit crispy. This is where I usually sneak a piece; quality control, right?
- Crack the eggs into the pan (sometimes I do one at a time because I’m a klutz, but you do you). Scramble them or leave them whole for a fried egg vibe. Don’t worry if they get a bit messy—it’s all going in the sandwich anyway.
- When the eggs are just set, slap the cheese on top so it starts melting. You can cover the pan with a plate if you want it extra melty—I discovered this by accident when I dropped my toast on top once.
- Spread a little butter on the toasted muffin halves (or skip if you’re feeling healthy-ish). Layer up: bottom muffin, eggs with melted cheese, ham, optional veggies, then the muffin top. Squish it down gently so it all holds together. If it oozes out the side, you did it right.
Bits I Wish I'd Known (Notes to Self)
- If your eggs go rubbery, the pan’s probably too hot. Trust me, slow and steady works best (even if you’re starving).
- Using a nonstick pan is easier, but if you don’t have one, just add a bit more butter. Or oil. Or both. Actually, that’s probably why my sandwiches taste so good…
- Don’t forget the salt at the end, otherwise everything tastes a bit flat. I forget more often than I’d like to admit.
Things I've Tried That (Mostly) Worked
- Sourdough bread: Pretty good, but kinda messy to eat. Maybe not date food.
- Adding avocado: Delicious, but gets slippery. Hold tight!
- Microwaving the whole thing: Eh, not my favorite; the muffin gets chewy, but in a rush it’s passable.
- Peanut butter: Don’t ask. Not recommended, unless you like weird combos.
Do You Need Fancy Gadgets? (Probably Not)
I use a skillet and a toaster. If you don’t have either, honestly, you can toast bread in a dry pan and fry the eggs on anything flat-ish. Once, I used my sandwich press for the whole thing, which actually gave a lovely crisp outside (bonus points if you have one; if not, no stress).
How Long Will It Keep? (Ha!)
Technically, you could keep the sandwich wrapped in foil in the fridge for a day, maybe reheat it in a low oven. But truthfully, it’s never lasted more than a few hours in my house. If you do save it, maybe keep the veggies on the side so it doesn’t go soggy.
How I Like to Serve It (And You Might Too)
We usually eat these with strong coffee and a big glass of orange juice. Sometimes I add a handful of grapes or whatever fruit is rolling around in the bottom of the fridge. On Sundays, my partner insists on ketchup (I prefer mustard, but what can you do?). If you’re feeling extra, a little side salad makes it look fancy enough for guests.
Pro Tips Learned the Hard Way
- I once tried frying the eggs on high heat to save time—ended up with burnt edges and a runny middle. Not ideal.
- If you put the cheese on too early, it sticks to the pan instead of the eggs. Now I wait till the eggs are almost done. Live and learn.
- Use a spatula to press down the finished sandwich gently—otherwise it’ll try to escape when you bite in.
Egg and Ham Breakfast Sandwich FAQ (Because You Asked)
- Can I use pre-cooked eggs? Sure, if you’ve got leftovers from yesterday’s scramble, go for it. It’s a bit drier but honestly, still good.
- What’s the best cheese? I’m partial to cheddar, but Swiss or pepper jack have both been hits in my house. Someone once asked if cream cheese would work—haven’t tried, but why not?
- Can you freeze them? Hmm, I have, but the texture’s not the same when reheated—gets a bit sad, if I’m honest.
- What can I swap for ham? Turkey, bacon, or just more cheese. Once I tried veggie sausage—bit bland, but with hot sauce, quite alright.
- Is this kid-friendly? Oh, absolutely. My niece likes hers with extra ketchup and no green stuff. To each their own!
And if you want some more breakfast ideas, Bon Appétit’s breakfast sandwich roundup is a goldmine. Or if you’re looking for a good egg-cooking refresher (I had to check this myself once or twice), here’s Serious Eats’ guide to eggs. Happy eating!
Ingredients
- 2 English muffins, split and toasted
- 2 large eggs
- 2 slices of cooked ham
- 2 slices of cheddar cheese
- 1 tablespoon butter
- Salt and pepper to taste
- 1 tablespoon milk
- 1 tablespoon mayonnaise (optional)
Instructions
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1In a small bowl, whisk together the eggs, milk, salt, and pepper until well combined.
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2Melt butter in a nonstick skillet over medium heat. Pour in the egg mixture and scramble gently until just set.
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3Warm the ham slices in the skillet for about 1 minute per side until heated through.
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4To assemble, spread mayonnaise on the bottom half of each toasted English muffin (if using). Layer with scrambled eggs, a slice of ham, and a slice of cheddar cheese.
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5Top with the remaining muffin halves. Serve warm and enjoy your egg and ham breakfast sandwich.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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