Open-Faced Toasted Western Sandwich

Prep Time
Cook Time
Ready In

"This is my favourite breakfast. I sometimes top the eggs with bacon slices instead of the ham."

Original recipe yields 2 servings


  • Serving Size: 1 (144.9 g)
  • Calories 223
  • Total Fat - 10.8 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 165.4 mg
  • Sodium - 432.7 mg
  • Total Carbohydrate - 22.4 g
  • Dietary Fiber - 1.9 g
  • Sugars - 4.2 g
  • Protein - 9 g
  • Calcium - 106.6 mg
  • Iron - 3.9 mg
  • Vitamin C - 3.4 mg
  • Thiamin - 0.2 mg

Step 1

Sauté peppers and onions in butter until tender.

Step 2

Add ham; heat through.

Step 3

Beat eggs and seasonings together.

Step 4

Add cheese.

Step 5

Pour over ham mixture.

Step 6

Cook on low heat until almost set, lifting edges to let uncooked portion run underneath.

Step 7

Turn over and cook other side.

Step 8

Cut down the middle and set aside.

Step 9

Mix mayonnaise and horseradish together and spread on buttered toast.

Step 10

Turn egg onto prepared toasts and enjoy.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

Perfect for Sunday Brunch. I has a lone mushroom so I added it. I love the mayo/horseradish spread on the toast. This will make a lovely light supper on a Summer eve. Thanks Bea for another great recipe

(24 Jun 2012)

Derf "RIP" Forever in our Kitchen

mmm delicious change of pace for us, haven't had a western omelette in ages , we sooo enjoyed it. The touch of horseradish really put it over the top!! will be making this again thanks !

(9 May 2012)