Ham & Egg on a English Muffin
4
Servings
Servings
20m PT20M
Prep Time
Prep Time
10-15m PT10-15M
Cook Time
Cook Time
30m
Ready In
Ready In
Recipe: #8971
April 12, 2013
Categories: Fresh Tomatoes, Breakfast, Comfort Food, Dinner, Lunch, Main Dish, Pork, Ham, Eggs, North American, Pacific Northwest, Pacific Rim, Easy/Beginner Cooking, Kid Pleaser, Pantry/Shelf, Quick Meals, Brunch, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Ladies Luncheon, Summer, Winter, Weeknight Meals, Convection Roast, Oven Bake, Oven Roast, Poach, Steam, Toaster Oven, Sugar-Free, Make it from scratch, Kid's Lunches, Sandwiches, Spring more
"Wonderful flavour from slices of a Thanksgiving Ham, piled high with cheese, tomato , sprinkled with chives and topped with a soft steamed egg."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (332.5 g)
- Calories 844.8
- Total Fat - 44.9 g
- Saturated Fat - 13.6 g
- Cholesterol - 258 mg
- Sodium - 2089.7 mg
- Total Carbohydrate - 72.6 g
- Dietary Fiber - 3.5 g
- Sugars - 22.3 g
- Protein - 37 g
- Calcium - 269.2 mg
- Iron - 5.3 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.9 mg
Step 1
Preheat oven to 375f degrees.
Step 2
Split the muffins and place on foil lined cookie sheet; drizzle 1 teaspoon olive oil over each muffin base. Place 1 slice cheddar cheese on each; place 1 slice ham on eash; place a tomato slice on top of ham on each; sprinkle with freshly ground pepper; sprinkle snipped chives over and place second slice of cheddar cheese on top of each base.
Step 3
Place foiled cookie sheet on middle rack in oven and roast for between 10 and 15 minutes or until cheese is well melted and all is heated through.
Step 4
Meanwhile:
Step 5
Either poach or steam the 4 eggs. remove the bases from the oven and place each on a plate; place steamed egg on top; sprinkle with freshly ground pepper and serve hot.
Step 6
Nice served with a lettuce and tomato salad.
Tips & Variations
- Foil lined cookie sheet
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