Open-Faced Egg Sandwiches with Ham & Cheese

1 large baguette or other crusty loaf of bread
8 eggs
1/4 lb thin-sliced deli ham
butter
milk
1/2 cup of your favorite shredded cheese
-Slice the loaf of bread in half lengthwise. Cut each piece in half again. Use a spoon to scoop out
the inside so it's hollow. These will be the bases for your sandwiches.
- -Heat a large skillet over medium heat. Melt 1/2 tablespoon of butter in the pan, just enough to
- coat the bottom of the pan.
- -Cook the ham slices in the butter until the edges start to brown and it gets a bit crispy,
- about 1-2 minutes on each side.
- -Remove the ham from the pan and place 1 or 2 slices onto each sandwich base.
- -In a medium bowl, beat the eggs with a splash of milk.
- -Melt another 1/2 tablespoon of butter, just enough to coat the bottom of the pan.
  - -Add the eggs to the pan and scramble, until they are almost cooked. You want them to be a
  - bit undercooked because they will continue to cook in the oven.
    - -Set your broiler to "high."
    - -Divide the eggs between the four sandwiches, and sprinkle with the shredded cheese.
    - -Place the sandwiches under your broiler just until the cheese melts.
    - -Season the sandwiches with salt and pepper, and serve immediately.

Page updated

Google Sites

Report abuse