Ham, Egg And Cheese Sandwich On English Muffin
Serves: 5
Jewel Boehm
1 January 1970
Based on User reviews:
46
Spice
43
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 375 degrees F
2
Put the tomato halves on a baking sheet, cut-side up, drizzle with oil and season with salt, pepper, and thyme
3
Roast the tomatoes until soft, about 30 minutes
4
Remove the tomatoes to a plate
5
Wipe the baking sheet with paper towels and place the English muffin halves on the baking sheet and toast in the oven until lightly golden brown, about 5 minutes
6
Top each with a slice of the cheese, return to the oven and toast until the cheese is melted, about 2 minutes
7
Remove and let sit while you make the eggs
8
Heat a nonstick pan over medium heat
9
Add the ham slices and cook until slightly crisp and warmed through
10
Remove the ham to a plate
11
Add a few tablespoons of butter to the pan, whisk 8 large eggs in a bowl, season with salt and pepper and cook over low heat until soft curds form and stir in the chives
12
Top each muffin half with a slice of ham
13
Top the bottom half with some of the eggs and 2 tomato halves
14
Combine halves to make 4 sandwiches
15
Serve immediately