HAM 'N' EGG SANDWICH
Whenever the whole family gets together for a holiday or long weekend, they request this all-in-one breakfast sandwich. I can feed everyone by stacking ham, tomato, scrambled eggs, onion and cheese inside a loaf of French bread. Then I simply pop it in the oven to warm up. -DeeDee Newton, Toronto, Ontario
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Cut bread in half lengthwise; carefully hollow out top and bottom, leaving 1/2-in. shells (discard removed bread or save for another use). Spread 3 tablespoons butter and all of the mayonnaise inside bread shells. Line bottom bread shell with ham; top with tomato and onion., In a large skillet, melt remaining butter; add eggs. Cook over medium heat, stirring occasionally until edges are almost set. , Spoon into bottom bread shell; top with cheese. Cover with bread top. Wrap in greased foil. Bake 15-20 minutes or until heated through. Cut into serving-size pieces.
Nutrition Facts : Calories 543 calories, Fat 31g fat (14g saturated fat), Cholesterol 298mg cholesterol, Sodium 1644mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 32g protein.
GREEN EGGS AND HAM SANDWICHES
This is my kid-friendly version of green eggs and ham. For my adult version, I use prosiuitto instead of ham and fontina cheese for the provolone. It's a fun sandwich for breakfast, lunch or dinner. -Beth Dauenhauer, Pueblo, Colorado
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Heat a 10-in. nonstick skillet coated with cooking spray over medium heat. Whisk the eggs, milk and pesto. Add to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set and top appears glossy, remove from skillet and cut into quarters., On each English muffin bottom, layer ham, eggs and cheese. Replace tops.
Nutrition Facts : Calories 329 calories, Fat 15g fat (5g saturated fat), Cholesterol 230mg cholesterol, Sodium 716mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 5g fiber), Protein 22g protein.
HAM AND EGG SALAD SANDWICH SPREAD
This is a twist on traditional ham salad recipes for those of you who prefer dill pickles over sweet. Serve on pumpernickel bread with fresh alfalfa sprouts!
Provided by JennyB
Categories Salad Egg Salad Recipes
Time 2h20m
Yield 8
Number Of Ingredients 8
Steps:
- Shred the ham using the shredding blade on a food processor.
- Stir shredded ham, chopped eggs, celery, light mayonnaise, relish, onion, Dijon mustard, and black pepper together in a large bowl.
- Refrigerate 2 hours before serving.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 6.1 g, Cholesterol 137.6 mg, Fat 22.8 g, Fiber 0.5 g, Protein 9 g, SaturatedFat 5.1 g, Sodium 933.9 mg, Sugar 2.9 g
EGG AND HAM SANDWICH (ENGLAND)
Make and share this Egg and Ham Sandwich (England) recipe from Food.com.
Provided by Perfect Pixie
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mash boiled eggs with a fork.
- Put butter in bowl, add eggs.
- Add curry powder and then mayonnaise a little at a time to get the right texture (which is creamy). Be careful not to make them dry.
- Cut crusts of bread, unless you particularly like crusts.
- Place 3 slices of ham on two of the pieces of bread.
- Spread egg mixture on top of the ham.
- Top with other slices and cut into 4 squares or 4 triangles or even into soldiers to entertain younger children.
Nutrition Facts : Calories 359, Fat 18.9, SaturatedFat 6, Cholesterol 383.4, Sodium 527.4, Carbohydrate 29.6, Fiber 1.2, Sugar 3.5, Protein 16.6
EGG & CRESS CLUB SANDWICH
Enjoy these toasted egg and cress club sandwiches as part of a summer family picnic. Skewer each sandwich with a sandwich pick and serve with crisps
Provided by Lulu Grimes
Categories Lunch, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Bring a pan of water to the boil and carefully lower in the eggs. Cook for 6 mins, then cool under running water until they can be peeled. Peel the eggs, then leave to cool completely.
- Mash or chop the eggs, then mix with 1½ tbsp mayonnaise and some seasoning, if you like. Toast the bread.
- Lay one slice of bread on a board. Butter it, then spread on three quarters of the egg and scatter over the cress. Add another slice of toast and gently spread on the remaining mayo. Add the tomato or lettuce and ham or cheese (or whichever combination you prefer). Dot the remaining egg over the top, spread gently, then top with the final piece of toast. Cut the crusts off if you like, then gently cut the sandwich into four quarters, being careful not to squash out the egg. Skewer each sandwich with a sandwich pick. Serve with crisps.
Nutrition Facts : Calories 867 calories, Fat 65 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.2 milligram of sodium
ONE-PAN HAM, EGG AND CHEESE BREAKFAST SANDWICH
This one-skillet folded egg sandwich isn't new, but it's certainly viral! I've been making and enjoying something similar for decades. I like it because it's efficient, delicious and fun, and the technique is easy to master with a little practice.
Provided by Jet Tila
Time 15m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Place a 9 1/2- to 11-inch nonstick skillet over medium heat and preheat for 2 to 3 minutes. Spray the skillet for about 2 seconds with cooking spray, then cook the ham or Canadian bacon on each side until hot and lightly browned. Transfer to a plate and set aside.
- Place the bread in the skillet to toast for about 30 seconds on each side. Set aside.
- Spray the skillet again with cooking spray until very well coated, about 5 seconds. (You can also substitute melted butter for the cooking spray if you like.) Whisk the eggs in a small bowl and pour into the skillet. Season with salt and pepper. Reduce the heat to low and allow the egg to firm up, about 1 minute. While the top of the egg is still wet, place both slices of bread in the center next to each other. The egg will firm up around them.
- Flip the entire round of egg with the bread stuck to it. Now the 2 slices are covered by the egg and it will look like an omelet from the top. Fold the edges of the egg over the bread, leaving them still connected to the the bread slices. Top the bread slice on the left with the cheese. Top the other bread slice with the ham or Canadian bacon, folding or overlapping slightly if necessary to fit inside the bread. Once the egg is set, gently fold the right slice of bread over the other to close the sandwich. Slide the sandwich onto a plate and, voila, you have a perfect breakfast sandwich.
JUDE'S GRILLED HAM AND EGG SANDWICH
I love this sandwich that is a signature dish at Denney's, Moon Over My Hammy. Like most things, it is much more economical to make at home and even, dare I say, better! I originally grilled this in butter, but after reading Dawnab's recipe for Grilled Cheese Diner Style, I will only grill sandwiches in mayo. You can use whichever you like best. This is great for a Sunday morning breakfast with fresh fruit.
Provided by Judedeva
Categories Breakfast
Time 11m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Heat grill or skillet to medium.
- Spread one side only of each slice of bread with half of either mayo or butter. Place one slice in skillet spread side down.
- Layer Swiss cheese, ham, scrambled egg and American cheese, in order, on plain side of bread in skillet. Top with other slice, spread side up.
- Cook for about three minutes or until crispy and brown. Turn and cook until brown and cheese is melted.
- As Dawnab advised, if using mayonnaise, do not substitute Miracle Whip, it will not work.
- Thanks to Dawnab for her recipe and inspiration in the use of mayo!
Nutrition Facts : Calories 840.9, Fat 36.3, SaturatedFat 14.6, Cholesterol 318.5, Sodium 2673.7, Carbohydrate 77.9, Fiber 5.3, Sugar 2, Protein 48
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