Ham, Egg and Cheese Sandwich on English Muffin
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 716
- Total Fat
- 44
- Saturated Fat
- 20
- Carbohydrates
- 38
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 43
- Cholesterol
- 475
- Sodium
- 1030
- Total: 55 min
- Active: 5 min
Ingredients
4 heirloom tomatoes, halved and seeded
Olive oil, to drizzle
Kosher salt and freshly ground black pepper
Fresh thyme leaves, to season
4 English muffins, split
8 slices Swiss cheese, thinly sliced
8 slices Black Forest ham, thinly sliced
2 to 3 tablespoons butter, to coat
8 large eggs
1 tablespoon finely diced fresh chives
Directions
- Preheat the oven to 375 degrees F. Put the tomato halves on a baking sheet, cut-side up, drizzle with oil and season with salt, pepper, and thyme. Roast the tomatoes until soft, about 30 minutes. Remove the tomatoes to a plate. Wipe the baking sheet with paper towels and place the English muffin halves on the baking sheet and toast in the oven until lightly golden brown, about 5 minutes. Top each with a slice of the cheese, return to the oven and toast until the cheese is melted, about 2 minutes. Remove and let sit while you make the eggs.
- Heat a nonstick pan over medium heat. Add the ham slices and cook until slightly crisp and warmed through. Remove the ham to a plate. Add a few tablespoons of butter to the pan, whisk 8 large eggs in a bowl, season with salt and pepper and cook over low heat until soft curds form and stir in the chives.
- Top each muffin half with a slice of ham. Top the bottom half with some of the eggs and 2 tomato halves. Combine halves to make 4 sandwiches. Serve immediately.