Ham & Cheese Breakfast Sandwich2013-03-17
- Prep Time : 15m
- Servings : 1
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- 4 extra-large, organic eggs from pasture raised chickens
- 4 tablespoons unsalted butter or nonstick cooking spray
- 4 English muffins, fork split
- 4 slices organic American
- 4 slices Canadian bacon
- Kosher salt and freshly ground black pepper
Warm 2 tablespoons of the butter in large, nonstick skillet over low heat. Rub the inside of a 3-inch ring mold or cookie cutter with some butter or spray liberally with nonstick cooking spray. Repeat with the remaining molds and set them inside of the skillet to heat up slightly.
Carefully crack each of the four eggs into their own small bowls or teacups. Taking your time, and ensuring that each ring mold is sitting squarely on the base of the skillet, pour the eggs from their cups into the ring molds. Season the eggs to taste with salt and black pepper. Now is the time to break the yoke if you want. Cover the skillet and allow the eggs to gently cook until they have set and are no longer runny, about 8-10 minutes.
Meanwhile, lightly toast the English muffins and warm the Canadian bacon in another small skillet set over medium heat.
When the eggs are cooked, carefully remove the molds from the skillet. If the eggs do not release on their own from the molds, run a small paring knife along the base of the mold to free any stuck edges.
Compose the sandwiches by lightly buttering each half of the English muffins then layer a slice of American cheese, then the egg followed by a slice of the warmed Canadian bacon. Top with the other half of the muffin and serve immediately.