Ham and Swiss Egg Sandwiches

Photo: John Autry; Styling: Leigh Ann Ross

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 344
Fat 14.7 g
Satfat 6.7 g
Monofat 4.1 g
Polyfat 1.5 g
Protein 23.5 g
Carbohydrate 29.1 g
Fiber 0.0 g
Cholesterol 250 mg
Iron 2 mg
Sodium 553 mg
Calcium 351 mg

Ingredients

Cooking spray
4 ounces thinly sliced lower-sodium deli ham
4 large eggs
4 English muffins, split and toasted
4 (1-ounce) slices Emmentaler or Swiss cheese

Preparation

1. Preheat broiler to high.

2. Heat a nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add ham to pan; sauté 2 minutes or until lightly browned. Remove from pan. Recoat pan with cooking spray. Crack eggs into pan. Cover and cook for 4 minutes or until desired degree of doneness. Remove from heat.

3. Place 4 muffin halves, cut sides up, on a baking sheet. Top each half with 1 cheese slice. Broil for 2 minutes or until cheese melts. Divide ham among cheese-topped muffin halves; top each with 1 egg and 1 muffin half.

Note:

Phoebe Wu,

August 2011