Leftover ham breakfast sandwich

Ingredients

• 4eggs
• 2 tbsp (30 ml)milk
• 1 tbspchopped chives
• 1 tspsalt
• 1/2 tsppepper
• al gustooil or butter
• 2English muffins
• 2 slicesleftover ham
• 2–4 slicescheese

Instructions

1. 1

   Whisk the eggs

   Whisk the eggs with the milk, salt and pepper until combined.

2. 2

   Cook the eggs

   Set a large non-stick pan over medium heat and add oil or butter. Pour in the egg mixture and scatter over the chives.

3. 3

   Cover and set

   Cover the pan with a lid and cook until the eggs are set. Remove them from the pan.

4. 4

   Divide the eggs

   Cut the cooked eggs in half to make two portions.

5. 5

   Toast and assemble

   Toast the English muffins in a hot pan until golden. Add the warmed sliced leftover ham, cheese and egg, then serve immediately.

What is a ham breakfast sandwich?

A breakfast sandwich is a warm filling, often egg and meat, tucked into bread for an easy hand-held meal. This American-style version uses English muffins and makes use of leftover ham, with chives adding a fresh note.

Soft cooked egg, savoury ham and melting cheese make a satisfying combination, while toasting the muffins gives the sandwich a crisp edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 334 calories, 22g protein, 28g carbs, 14g fat.

The English muffins provide most of the carbohydrates, while the eggs and ham contribute much of the protein. Fat comes mainly from the eggs, cheese and any oil or butter used in the pan; pair a sandwich with fruit or vegetables for a more balanced plate.

Getting the eggs right

Egg mixture: Whisk the eggs with milk, salt and pepper before they go into the pan so the seasoning is distributed evenly.

Gentle heat: Medium heat and a lid help the eggs cook through without needing to stir them. Take them off the heat once set.

Choose the cheese

Mild cheese: Cheddar or another easy-melting cheese works well with ham and egg. Use two slices for a lighter layer or up to four for a cheesier sandwich.

Melting: Add the cheese while assembling with the warm filling so it softens. If it needs more heat, return the assembled muffin briefly to the pan.

Toast the muffins

Golden sides: Toast the English muffins in a hot pan until their cut surfaces are golden. This adds texture and helps them hold the filling.

Keep watch as they toast; muffins can brown quickly in a hot pan.

Warm the leftover ham

Ham slices: Warm the sliced ham before building the sandwiches so the filling is hot throughout. Thin slices fit more neatly into the muffins.

Use properly stored leftovers, and heat them until steaming hot before serving.

Serve it for breakfast

The sandwich is substantial on its own, but fresh fruit or sliced tomatoes make a bright side. For a more savoury breakfast, serve it with a simple green salad.

Assemble just before eating so the toasted muffins stay crisp.

Recipe notes & tips

• Use a non-stick pan to make the eggs easier to remove cleanly.
• Keep the heat at medium so the eggs set without browning too quickly.
• Warm the ham while the muffins toast to make assembly quicker.
• Start with two slices of cheese and add more if you prefer a richer filling.
• Serve as soon as the sandwiches are assembled to preserve the muffins' crispness.

Variations

• Add mustard: Spread a little mustard inside the muffin for a sharper flavour.
• Try a different cheese: Use a melting cheese you have on hand in place of the listed slices.
• Add spinach: Tuck a few fresh spinach leaves into the sandwich just before serving.
• Use a bagel: Swap each English muffin for a toasted bagel if you want a chewier base.
• Add tomato: Include a thin slice of tomato for a fresh, juicy contrast.

Common mistakes to avoid

• High heat: The eggs can brown before they set; keep the pan over medium heat.
• Overcooking the eggs: They can turn firm and dry; remove them as soon as they are set.
• Cold ham: It cools the filling; warm the slices before assembling.
• Untoasted muffins: They can soften under the filling; toast them until golden.
• Assembling too early: Steam can soften the muffins; build the sandwiches just before serving.

How to store

These sandwiches are best eaten immediately. Refrigerate leftover cooked egg and ham in an airtight container for up to 3 days, then reheat until steaming hot and toast fresh muffins for assembly.

Frequently asked questions