Open-Faced Ham Breakfast Sandwich with Basted Eggs
This open-faced ham breakfast sandwich stacks melted Monterey Jack cheese and warm sliced ham on grilled bread, then finishes it with a basted egg settled right over the top. It’s quick to make, and it eats like something you’d expect from a diner plate — simple, hot, and built so every bite is just right.
Layer your ham and egg breakfast
There’s something about this sandwich that never gets old. Cutting into the basted egg that sits on it and watching the yolk run across the top of the sandwich — right over the ham and melted cheese — so satisfying.
If you like to make from scratch breakfast sandwiches in your kitchen, try an easy egg BLT sandwich on croissant, eggs benedict with homemade hollandaise, or a homemade croque madame sandwich next.
Go homemade with the bread by baking a loaf of artisan style no knead bread, whole wheat bread from scratch, or a rustic rosemary parmesan loaf and cutting off a few slices to make this sandwich.
Recipe ingredients
- Monterey Jack cheese: A mild, smooth cheese that melts evenly onto the bread, but any cheese you prefer will work depending on the flavor you want in the sandwich. Basted eggs are a great choice for this sandwich. But you can prepare them any way you prefer. Use my diner style eggs guide to cook them exactly the way you like every time.
- Ham: Use your favorite variety of deli ham — ham-off-the-bone and smoked ham are my top choices.
- Eggs: Farm fresh eggs are worth using here — the yolks tend to be richer and sit up better when basted, which matters for the way this sandwich finishes. They are basted in this recipe. But you can prepare them any way you prefer. Use my diner style guide to cooking eggs to make them the way you like.
See the recipe card for full information on ingredients and quantities.
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How to make an open-faced ham breakfast sandwich
Step 1: Spread butter evenly on one side of each slice of bread, then place them butter-side down in a skillet over medium heat.
Step 2: Lay two slices of Monterey Jack directly onto each slice of bread while it’s in the skillet. Let the residual heat soften and melt the cheese so it settles onto the surface.
Step 3: In a second skillet over medium heat, add the ham slices and warm them just until heated through. You’re not trying to crisp them — just bring them up to temperature without drying them out.
Step 4: Divide the warmed ham evenly between the two slices of bread, laying it directly over the melted cheese. Once the bread is fully golden and the cheese has settled, remove both pieces from the skillet.
Step 5: Add olive oil to a clean skillet set over medium-low heat and let it warm through. Crack the eggs directly into the pan, keeping the heat steady so the whites set without browning.
Step 6: Let the eggs cook undisturbed until the whites are set. Add a small splash of water to the pan, then immediately cover it with a lid. The steam will gently cook the surface, creating a thin, layer of steamed whites over the yolks.
Step 7: Remove the eggs from the skillet and place them directly over the ham. Serve immediately while everything is hot and the yolk is ready to break over the sandwich.
Top tips
- Control your heat from the start: Keep the skillet at a steady medium to medium-low range so the bread develops color without scorching and the eggs cook gently without toughening.
- Use the right skillet for each step: A well-seasoned skillet or nonstick surface makes a difference here, especially for the eggs, allowing them to release cleanly without tearing the whites.
- Let the cheese settle before building: Give it a moment to relax into the bread so it holds the ham in place rather than sliding when you start layering.
- Watch the egg, not the clock: The visual cues matter more than time — once the tops turn lightly opaque from the steam, they’re ready to remove from the skillet.
- Serve it immediately: This sandwich is built to be eaten right away while the bread is still crisp and the egg is at the right point to break and run.
Other recipes you’ll love
If you loved this breakfast sandwich recipe, give these other great sandwich recipes a try too!
Sausage and Egg Grilled Cheese Sandwich
Bacon and Egg Muffin Sandwich (Diner Style at Home)
Classic New York Club Sandwich Recipe
Old-Fashioned Egg Salad (Simple & Classic)
Crispy Buffalo Chicken Sliders (Bold & Spicy)
Loose Meat Sliders (Midwestern Style Ground Beef Sandwich)
Open-Faced Ham Breakfast Sandwich
Ingredients
- 2 slices bread
- 2 tablespoons butter
- 4 slices Monterey Jack cheese
- 4 ounces deli ham
- 2 large eggs
- 1 tablespoon olive oil
Instructions
- Butter one side of each slice of bread and cook butter-side down in a skillet over medium heat until golden brown.
- Place 2 slices of Monterey Jack on each slice of bread and allow to melt.
- Heat ham slices in a separate skillet over medium heat until warmed through.
- Divide ham between the bread slices and remove from the skillet.
- Heat olive oil in a skillet over medium-low heat and crack eggs into the skillet.
- Cook until whites begin to set, add a small splash of water, cover, and steam until the top is covered in a lightly set film.
- Remove eggs from skillet and place on top of sandwich; serve immediately.
Notes
- Use your preferred cheese: Monterey Jack melts smoothly, but Swiss, cheddar, or provolone can be used for a different flavor.
- Choose quality ham: A good deli ham will give better flavor and texture than prepackaged options.
- Adjust egg doneness: Reduce the steaming time slightly if you want a more fluid yolk, or extend it for a more set finish.
- Control moisture when basting: Use just a small splash of water to create steam without making the egg watery.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
