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SANDWICH - HAM - Ham, Egg and Cheese Sandwich on English Muffin
Nb persons: 4
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Ham, Egg and Cheese Sandwich on English Muffin | |
Recipe courtesy Bobby Flay Yield:4 servings INGREDIENTS 4 heirloom tomatoes, halved and seeded | |
Olive oil, to drizzle | |
Kosher salt | |
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
1. Preheat the oven to 325 degrees F.
2. Drizzle tomato slices with oil and season with salt, pepper, and thyme. Put the tomato halves on a hot griddle or cast iron skillet, cut-side up. Cook the tomatoes until soft, about 2 minutes. Remove the tomatoes to a plate.
3. 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.
4. Place the English muffin halves on the baking sheet and toast in the oven until lightly golden brown, about 5 minutes. Top each muffin half with a slice of ham, cheese slice, and tomato. Return to the oven and toast until the cheese is melted, about 2 minutes. Remove and let sit while you make the eggs.
5. Add a few tablespoons of butter to the pan, fry 8 large eggs, season with salt and pepper and cook over low heat, cover to steam the top. Cut out the eggs with a cookie cutter to fit the size of the muffin. Top with chives.
6. Top muffins with egg rounds. Serve immediately.
© Recipe courtesy Bobby Flay
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