Breakfast Sandwich* Recipe
Two eggs any style, melted American cheese, savory pit-smoked ham, and crispy applewood-smoked bacon, all layered high on thick-cut Texas toast for the ultimate morning indulgence.
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Ingredients
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Sandwich Components
Eggs & Seasoning
Optional Garnishes (to taste)
Method
Prepare Bacon & Ham
Cook bacon
Place a medium nonstick or cast-iron skillet over medium heat. Add the 3 slices of applewood-smoked bacon in a single layer. Cook 3–4 minutes per side, flipping occasionally, until crisp but not burnt. Transfer to a paper towel–lined plate to drain. Reserve 1 teaspoon of bacon fat in the pan for flavor, discard the rest or save for another use.
Warm ham
Wipe the skillet lightly if there's excessive grease, leaving about 1 teaspoon of fat. Add the 3 slices of pit-smoked ham and warm 30–45 seconds per side over medium heat until edges are lightly browned and ham is warmed through. Transfer to a plate and keep warm.
Toast & Butter Texas Toast
Heat a clean skillet or griddle over medium-low. Spread 1 tablespoon of unsalted butter evenly on one side of each Texas toast slice. Place the buttered side down on the skillet and toast 2–3 minutes until golden brown and crisp. Meanwhile, spread the remaining 1 tablespoon of butter on the top side of the slices. Flip and toast the other side 1–2 minutes until both sides are golden and the bread is warmed through. Remove and keep on a plate.
Cook Eggs
Scrambled or folded eggs (recommended)
In a small bowl whisk the 2 large eggs with 1 tablespoon milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until uniform. Add 1 teaspoon neutral oil to the cleaned skillet and warm over medium-low. Pour the egg mixture into the skillet. Let sit undisturbed 10–15 seconds, then gently push set edges toward the center with a silicone spatula, allowing uncooked egg to flow out. Continue folding slowly until eggs are mostly set but still moist, 1–2 minutes total. Transfer eggs to a plate. Taste and adjust seasoning if needed.
Fried or over-easy eggs (alternate)
If you prefer eggs any style, heat 1 teaspoon neutral oil in the skillet over medium. Crack eggs into the pan and cook until whites set, 2–3 minutes for sunny-side up. For over-easy, gently flip and cook 15–30 seconds more. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Transfer to a plate.
Assemble & Melt Cheese
Place one slice of toasted Texas toast on a plate, buttered side down. If using mayonnaise, spread 1 tablespoon on the top slice of toast now. Layer the warmed pit-smoked ham evenly on the bottom slice, then place the crispy bacon slices on top of the ham. Add the cooked eggs (scrambled or fried) on top of the bacon. Lay 2 slices of American cheese over the eggs.
Return the assembled bottom half to the warm skillet (low heat) and place the top slice of toast (buttered side up) over the cheese. Cover the skillet with a lid for 30–60 seconds to help the cheese melt and the sandwich warm through. Alternatively, place under a preheated broiler 6" from the element for 20–30 seconds, watching closely to avoid burning.
Remove from heat, slice in half if desired, and serve immediately with optional hot sauce to taste.