Let Me Tell You About My Egg and Ham Breakfast Sandwich (Protein)
You know those mornings when you wake up and realise, with horror, that you have exactly 7 minutes before you need to be out the door? Yeah, that's when this egg and ham breakfast sandwich (protein!) recipe saves my skin. I think I started making it back in uni—one of those times when I thought coffee was a food group (it isn't, apparently). Anyway, it stuck around, partly because it's stupidly easy and partly because my sister (hi, Amy!) basically demands it when she comes to visit. Oh, and the first time I made this, I managed to burn the ham. Smelled like Sunday at the rugby club changing rooms. Don't do that.
Why You'll Love This (Probably Even If You're Not a Morning Person)
I make this when I'm craving something that feels like a treat but doesn't take an hour. My family goes a bit nuts for this, even though I've never managed to get the egg perfectly round (is that even possible without those silly ring things?). Occasionally, I'll try to get fancy and use sourdough or whatever bread is lurking in the freezer, but honestly, even supermarket white bread works. The whole sandwich just feels so much more substantial than cereal (and you won't be hungry again by 10am—unless you're like my cousin Ben, who eats like a horse, bless him). Trust me, if you can fry an egg without swearing, you can make this.
What You'll Need (But Hey, Feel Free to Improvise)
- 2 slices of bread (I usually grab whole wheat, but white is fine. Or use an English muffin if you're feeling posh.)
- 1 large egg (I sometimes use two if I'm extra peckish—just go with your gut)
- 2 slices of ham (any kind you like; my gran swore by honey roast, but deli ham or even leftover ham from Sunday works)
- 1 slice of cheese (Cheddar, Swiss, or whatever is lurking in the fridge. Sometimes I skip this if I'm out—no big deal)
- Butter or a splash of oil for the pan (I use olive oil when I'm pretending to be healthy)
- Salt and pepper, plus maybe a sprinkle of herbs if you're feeling wild
- Optional: Tomato slice, baby spinach, avocado, hot sauce, or whatever odd thing you fancy
How I Throw This Together (No Stress, Promise)
- Toast your bread—or don't. I like it toasted, but if I'm in a rush I skip it and it's still tasty. If you want, butter it up now.
- Fry the ham in a pan over medium heat until it's just starting to crisp at the edges. Sometimes I skip this step if I can't be bothered (cold ham is just fine, but hot ham is next level).
- Crack the egg into the same pan. Now, if you're a perfectionist, you can use one of those egg rings for a perfectly round egg. Me? I just let it do its thing.
- Season with salt and pepper. Sometimes I add a pinch of smoked paprika, but that's totally optional.
- Flip the egg if you like it over-easy. Or leave it sunny-side up. (This is where I usually sneak a taste of the ham—quality control!)
- Cheese time! Plop the cheese on top of the egg for the last minute so it goes all melty. Or, if you forgot, just layer it cold.
- Assemble everything: Bread, ham, melty egg-and-cheese, maybe a slice of tomato or whatever you've got. Top with the other slice of bread.
- Eat immediately. Or wrap in foil for the road—I've done this more times than I can count.
Notes From My Kitchen (AKA, Stuff I Learned the Hard Way)
- If you cook the egg on too high heat, it'll go rubbery. I always forget and do this about half the time.
- Toast the bread first—unless you want it to get soggy from the egg. But sometimes, soggy is kind of comforting?
- If all else fails, a microwave will do in a pinch. Just don't expect miracles.
Variations: Things I've Tried (and One Flop)
- Swap ham for crispy bacon or turkey—tastes fab but slightly more faff.
- I've used bagel thins instead of bread—nice, but a giant mess. Good luck eating it in the car.
- Scrambled the egg instead of frying—it works, but the sandwich is messier and you'll probably lose some down your jumper.
- Tried adding pickles once; would not recommend unless you love chaos.
Equipment I Use (But You Don't Need Fancy Gear)
- Frying pan (a non-stick one makes life easier, but in a pinch I've used a camping pan on the hob—just keep an eye on it)
- Spatula (or, honestly, a butterknife if that's all you've got)
- Toaster or grill (sometimes I just use my oven broiler—bit overkill, but it works)
How To Store (If You Somehow Have Leftovers...)
Wrap any leftovers in foil and stick them in the fridge. Reheat in the oven or microwave. But honestly, in my house, it never lasts more than a day. I think it tastes even better cold, but maybe that's just me?
Serving Suggestions (What We Do at My Place)
I usually serve this with strong coffee and, if I'm feeling generous, a handful of grapes or some orange slices. Sundays, I'll add a splash of hot sauce and call it brunch. My niece likes hers cut into triangles—she claims it tastes better that way. Who am I to argue?
Lessons Learned (aka Pro Tips So You Don't Make My Mistakes)
- Don't try to fry the egg and ham at the same time in a tiny pan—I've done this and ended up with egg stuck to the ham, which wasn't as cool as it sounds.
- I once tried rushing the toasting step and regretted it because the whole sandwich got limp. Take the extra 30 seconds if you can.
- Actually, I find it works better if you let the egg rest for a minute before assembling—you won't burn your mouth.
FAQ: Because People (and Kids) Always Ask
- Can I make this ahead of time?
- Sort of? It's best fresh, but you can wrap it up and reheat it for a grab-and-go breakfast. Sometimes the bread gets a bit chewy, though.
- Is it freezer-friendly?
- I've tried it! It works okay, but wrap it really well. And maybe add the tomato fresh afterward.
- Can I add veggies?
- Absolutely. I've thrown in spinach, rocket, even leftover roasted peppers. Just don't overload it—unless you like messy sandwiches.
- What if I don't eat ham?
- Go wild! Use turkey, tofu, or skip the meat altogether. Or try a veggie sausage patty. No rules here.
- Any good sides?
- Honestly, I usually just have coffee (maybe not technically a side). But you could do hash browns or fruit if you're feeling fancy.
And if you ever want to get geeky about eggs (like, why do some eggs taste creamier than others?), Serious Eats has a good explainer—though be warned, it's a rabbit hole. For the best bread, I quite like King Arthur's sandwich loaf recipe, but store-bought is grand too.
Anyway, give this a go next time you need something quick, filling, and (mostly) foolproof. Let me know if you find a way to not get drippy egg yolk on your shirt, because after all these years I still haven't figured that one out.
Ingredients
- 2 large eggs
- 2 English muffins, split and toasted
- 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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2Heat butter in a nonstick skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until eggs are just set.
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3While the eggs cook, lightly toast the English muffins. Spread mayonnaise on the bottom halves if desired.
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4Layer each muffin bottom with a slice of ham, scrambled eggs, and a slice of cheddar cheese.
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5Top with the remaining muffin halves. Serve warm and enjoy your protein-rich 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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