Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Ham and Swiss Egg Sandwiches

Cooking Light AUGUST 2011

  • Yield: 4 servings (serving size: 1 sandwich)
  • Total:20 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 344
  • Fat: 14.7g
  • Saturated fat: 6.7g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.5g
  • Protein: 23.5g
  • Carbohydrate: 29.1g
  • Fiber: 0.0g
  • Cholesterol: 250mg
  • Iron: 2mg
  • Sodium: 553mg
  • Calcium: 351mg

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Ham and Swiss Egg Sandwiches recipe