Open-Faced Ham Breakfast Sandwich

This open-faced ham breakfast sandwich layers grilled bread with melted Monterey Jack cheese and warm deli ham, finished with a basted egg perfectly cooked and ready to run into every bite.

Course Main Dishes

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings serving

Calories 1314kcal

Author Diane Gail

Ingredients

2 slices bread
2 tablespoons butter
4 slices Monterey Jack cheese
4 ounces deli ham
2 large eggs
1 tablespoon olive oil

US Customary - Metric

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