Ham segg and cheese melt

Brunch menu eggs

Yield: 1 serving ( Serving Size: 4 )
Community Recipe from

Ingredients

  • 1 loaf(s) Country sliced bread Thick slices
  • 6 ounce(s) cheddar cheese Grated
  • 4 whole(s) eggs Stired
  • 12 slice(s) Deli ham slices Thin slices
  • 4 slice(s) tomatoes Sliced

Preparation

  1. Ham, Egg, and Cheese Melt
  2. An open-face ham and cheese sandwich topped by a fried egg makes a hearty breakfast or an excellent late-night snack. Tomato and lightly dressed arugula add brightness to complement all that gooey goodness.

  3. Serves 4

  4. 4 3/4-inch-thick slices crusty country bread, preferably cut from the center of a round loaf
  5. 1/4 cup mayonnaise
  6. 12 very thin slices deli ham (about 6 oz.)
  7. 2 to 3 medium ripe tomatoes, sliced 1/2 inch thick
  8. Kosher salt and freshly ground black pepper
  9. 6 oz. extra-sharp Cheddar, coarsely grated (about 1-1/2 cups)
  10. 1 oz. (2 Tbs.) unsalted butter
  11. 4 large eggs
  12. 6 oz. baby arugula (about 6 cups)
  13. 2 Tbs. extra-virgin olive oil
  14. 1-1/2 Tbs. balsamic vinegar or lemon juice


  15. Position a rack in the center of the oven and heat the oven to 450°F.

  16. Spread each slice of bread with about 1 Tbs. mayonnaise and put on a baking sheet. Top each piece with 3 slices of ham and 2 or 3 slices of tomato. Season with salt and pepper. Top with the cheese and bake until the cheese melts and the edges of the bread are light golden-brown, about 10 minutes.

  17. Meanwhile, melt the butter in a 12-inch nonstick skillet over medium heat until the foam subsides. Crack the eggs into the pan and fry them sunny side up until the whites are set but the yolks are still soft, about 2 minutes. Toss the arugula with the oil and vinegar and season to taste with salt and pepper. Top each sandwich with an egg, season with salt and pepper, and serve with the salad. ―Emily McKenna
July 2013

This recipe is a personal recipe added by Dkghawkins and has not been tested or endorsed by MyRecipes.

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