Egg, Ham & Cheese, Sourdough Sandwich Recipe

Prepare eggs

Crack the 2 large eggs into a small bowl, add 1/4 tsp salt and 1/8 tsp black pepper, and beat lightly with a fork until combined but not frothy. For an over-easy style, skip beating and cook whole eggs folded later (see notes).

Toast bread

Heat a nonstick or cast-iron skillet over medium heat. Spread a thin layer of butter (about 1/2 tbs) on one side of each sourdough slice. Place the buttered side down in the skillet and toast until golden brown, 1.5–2 minutes. Remove toasted slices and set aside, buttered side down.

Cook eggs

Lower heat to medium-low. Add remaining 1/2 tbs butter to the skillet. Pour the beaten eggs into the pan, letting them spread into a roughly 5-inch circle. Using a spatula, gently push cooked edges toward the center as the eggs set so the uncooked egg runs out to the edges (folded-scramble technique) — cook until mostly set but still slightly creamy, about 1–2 minutes. If you prefer a fried egg, cook until edges set, flip carefully and cook 20–30 seconds for slightly runny yolk. Season with remaining pinch of salt and pepper.

Assemble sandwich

Spread 1 tsp mayonnaise on the top slice of toasted sourdough (on the non-buttered side). If using optional hot sauce or Dijon, mix it into the mayo before spreading. On the bottom toasted slice, place the slice of cheese, then immediately place the hot egg on top so the cheese begins to melt. Layer the 2 slices of ham over the egg (or under the egg if you prefer them warmed directly on the pan). Place the mayo-spread slice on top, mayo-side down.

Final warm and serve

Return the assembled sandwich to the warm skillet (butter not required) and press gently with a spatula. Cook 30–45 seconds per side over low heat to meld the cheese and warm the ham — if necessary, cover the pan briefly (10–15 seconds) to help cheese melt. Remove, slice in half if desired, and serve immediately.