Delicious Ham and Cheese Breakfast Sandwich
The ham and cheese flavors have definitely been used in a variety of ways in society.
There's the traditional ham and cheese on soft bread, normally spread with mayonnaise. There's also a hot ham and cheese, either served on toast or sealed into bread empanada style.
Search online and you can find ham and cheese casseroles, ham and cheese pastas, ham and cheese muffins, ham and cheese crescent roll-ups, and even more.
Well, in this recipe, we're going to pair this amazing flavor combination with eggs, buttered toast, and avocados for a breakfast sandwich that's going to fill you up and knock your socks off.
I'm sure I'm not the only one to think of this, and I sure won't be the last, but I'm always trying to come up with recipes that I can repeat with success.
We love our food around here. If it's not good, and it's not worth repeating, then it's a waste of our time, and our meals together.
We've also had all of this wonderful baked, falling apart honey ham from the holidays still in our fridge, and bags of scrumptious avocados in our refrigerator from Thanksgiving.
My husband and I have been trying to incorporate both of these into every meal we can. It only made sense to put them together, and boy were the results amazing!!
Let's look at exactly how to do this for yourself!
- 2 large eggs
- 1/4 cup shredded cheese
- 3 tablespoons (or 2 slices) ham
- 2 pieces toast
- 2 slices avocado
- 3 tablespoons butter
- The very first thing I suggest is to set up your different areas. When cooking eggs and toast, the process moves quickly and you have to have everything ready ahead of time.
- Pull out your avocado, cutting board and favorite small knife.
- Cut your avocado in half around the pit and twist to separate.
- I only needed a little bit of my avocado for this sandwich, so I left the pit in one half and bagged it up to put it back into the refrigerator. Leaving the pit in will keep the avocado fresh and green.
- With the remaining half, I turn it upside down and peel it.
- This may sound strange. Can't I just cut it in it's skin and scrape it out?
- There are at least a dozen different kinds of avocados when it comes to the skin.
- The tough skinned one you're probably used to is the Hass avocados. Their skins are so tough that you could use them as scoops in your guacamole.
- The soft skinned ones I'm using I think are Rincons. The skins are so soft that they are borderline delicate. They have to be peeled before you can cut up and use them in your recipes, but they peel SO easily!
- Our grandparents have two avocado trees in their backyard that produce fruit in opposite seasons. My avocado recipes really depend on when we visit.
- Slice your avocado into thin slices and set aside. You wouldn't have had time to do this later.
- Now it's time to make your sandwich.
- I want my egg to be soft and easy to cook, so I break it into a small coffee cup and add a small amount of milk.
- Mix it well.
- Put 1 tablespoon of butter in your skillet and melt over medium heat.
- In the meantime, pop your bread slice into the toaster.
- Now that your butter is melted, go back and pour your egg and milk mixture into your skillet to begin cooking.
- Your toast should be ready. Go and remove it from the toaster and butter your toast with the remaining butter. I cut my one piece of toast in half, because I'm only making myself half a sandwich.
- Since the egg is still cooking, I went ahead and laid my avocado slice out on half of my sandwich bread and set the plate near my cooking egg so it was ready.
- Cook your egg, pushing it around the skillet with your spatula until it's mostly cooked.
- Now it's time to add your cheese, sprinkling it evenly across your cooking egg. You can use sliced cheese as well, if you'd like.
- Now add your ham. Most people will be using sliced ham and that's fine. Lay it evenly across your cooking egg just like your cheese. I still have leftover holiday ham that we are using. Yummy!
- As the cheese starts to melt, I suggest mixing it all in together. For sliced cheese or ham, you might want to fold it over so that the ham and cheese are still evenly dispersed across your cooking egg.
- When thoroughly cooked (raw egg is very dangerous and could contain e coli), slide your egg out onto your sandwich bread.
- Top with your other slice of bread and sliced avocados and enjoy!
- Yummy! Yummy!
|Serving size: 1 (two egg) sandwich|
|Calories from Fat||144|
|% Daily Value *|
|Fat 16 g||25%|
|Saturated fat 7 g||35%|
|Unsaturated fat 8 g|
|Carbohydrates 31 g||10%|
|Sugar 0 g|
|Fiber 0 g|
|Protein 19 g||38%|
|Cholesterol 246 mg||82%|
|Sodium 689 mg||29%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
This sandwich was amazing! It was full of flavor, the avocado gave it a little smooth creaminess, and then the toast finished it with a nice crunch.
It looks like the ham and cheese eggs are just pouring right out of the sandwich, but it was actually sturdy enough for me to be able to pick up and eat, and none of the egg went anywhere.
The cheese is what keeps it looking like it's watery and not fully cooked, but it is cooked and it's not watery at all. The cheese is what really kept it all together in the sandwich.
I used our honey baked ham leftover from New Years which gave it a little extra kick and sweetness. You can use whatever ham you have on hand, and each will lend it's own unique flavor to your sandwich.
We also used shredded mozzarella cheese because white cheese is healthier and has less fat and grease. Feel free to use any type of cheese you'd like.
Like the ham, I'm sure you could create an endless number of different flavors as there are an endless number of types and flavors of ham and cheese available pn the market.
I sure hope you enjoy this sandwich as much as I did!
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© 2014 Victoria Van Ness