Ham, Egg & Cheese Recipe

Prepare bread

Split the English muffin (or chosen bread) and lightly butter the cut sides if desired. Set aside. If you like the bread toasted, place it cut-side-up on a baking sheet under a broiler or in a toaster oven for 1–2 minutes until golden; remove and keep warm.

Whisk eggs

Crack 2 large eggs into a small bowl. Add 2 tablespoons milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk until combined and slightly frothy. (Adjust salt/pepper to taste.)

Cook eggs

Heat a nonstick skillet over medium heat. Add 1 tablespoon butter or a little oil and let it melt, coating the pan. Pour the whisked eggs into the skillet. Let them sit undisturbed for about 15–20 seconds, then gently stir or fold with a spatula to form soft curds. For an individual folded egg patty that fits the muffin, push eggs into a roughly round shape while they finish cooking, about 1–2 minutes total depending on stovetop heat. Cook until eggs are set but still moist. Remove from heat.

Heat ham

In the same skillet (or a separate small skillet) briefly warm the 2 slices of ham over medium heat for 20–30 seconds per side until heated and slightly browned at the edges. This improves flavor and texture. Remove to a plate.

Assemble with cheese and melt

Place the cooked egg patty on the bottom half of the toasted muffin. Top the egg with the warmed ham slices, then place 1 slice of cheddar (or American) cheese over the ham. Close the assembled open sandwich and return to the skillet over low heat (or cover the skillet) for 30–60 seconds to gently melt the cheese. Alternatively, place under a broiler for 20–30 seconds while watching closely so cheese softens but bread does not burn.

Finish and serve

Optional: Spread a thin layer of butter on the top half of the bread or add 1 teaspoon hot sauce or mustard to taste before closing the sandwich. Serve immediately while hot.