Ham and Egg Sandwich (with Raspberries)

Ingredients

• 4 slicessandwich bread (wholemeal, white or your preferred type)
• 6 slicessliced honey ham
• 2 tbspmayonnaise
• 2 largeeggs
• 115 g (1 punnet)fresh raspberries
• as neededhoney mustard or spicy brown mustard

Instructions

1. 1

   Cut bread centres

   Cut a 5–8 cm (2–3 inch) hole from the centre of two slices of bread.

2. 2

   Toast one side

   Put the slices with holes on a griddle or in a non-stick pan and toast one side for 1–2 minutes.

3. 3

   Cook the eggs

   Turn the bread over and add a little butter or oil to the centre of each hole. Crack an egg into each one, add a little salt, then cover and cook for about 3 minutes. If needed, turn the bread over again and sear for a few seconds to seal the egg.

4. 4

   Toast remaining bread

   Toast the two slices without holes on both sides, using a toaster or griddle, then set them aside.

5. 5

   Spread mayonnaise

   Spread the mayonnaise evenly over the toasted slices without eggs.

6. 6

   Layer ham and fruit

   Divide the ham between the mayonnaise-covered slices, then add mustard and raspberries.

7. 7

   Top with egg toast

   Place a slice of egg-topped bread on each sandwich. Add a little pepper on top if you like.

8. 8

   Serve straight away

   Serve the sandwiches immediately.

What is a ham and egg sandwich?

Ham and egg sandwiches are a familiar American breakfast and brunch idea, pairing savoury meat and egg with bread. This version gives the classic combination a sweet-tart twist with fresh raspberries and mustard.

Egg toast: The egg cooks in a hole cut into the bread, making the top slice part of the filling as well as the bread. Honey ham, creamy mayonnaise and bright berries round out the contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 525 calories, 29g protein, 32g carbs, 31g fat.

The bread and raspberries provide most of the carbohydrates, while the eggs and ham contribute much of the protein. Mayonnaise and egg account for a substantial share of the fat. Serve with a green salad or extra vegetables for a fresh contrast.

Choose the bread and ham

Bread: Choose slices sturdy enough to hold an egg and the fillings; wholemeal or white sandwich bread both work. Cut the holes in two slices, leaving the other two whole for the sandwich bases.

Ham: Honey ham echoes the berries’ sweetness, while mustard adds a sharper note. Divide the six slices evenly between the sandwiches.

Cook the egg in the toast

Pan setup: Toast the holed slices on one side first, then turn them before adding the egg. A covered pan helps the egg cook through without drying the bread.

Doneness: The recipe gives about 3 minutes under the cover, followed by a brief sear if needed to seal the egg. Cooking time can vary with the pan and the egg, so check that the white is set to your preference.

Keep the raspberries fresh

Gentle handling: Add the raspberries after the ham and mustard so they are not crushed while spreading the mayonnaise. Fresh berries bring a soft, juicy contrast to the salty ham.

Assembly: Spread the mayonnaise over the plain toasted slices, then layer on the ham, mustard and berries. Put the egg toast on top just before serving.

Toast the slices separately

Holed slices: Toast these in a griddle or non-stick pan so the egg can cook in place. Keep the heat moderate enough to toast the bread without scorching it before the egg is ready.

Plain slices: Toast these on both sides in a toaster or on the griddle. Having both types ready before assembling helps keep the berries and egg toast from sitting for too long.

Serve it as brunch

These sandwiches are best served immediately, while the toast is warm and the raspberries are fresh. A simple side of extra fruit or a green salad can make the meal feel more complete.

For easier eating, let the egg white set fully and use a sharp knife to cut the finished sandwich. If serving at the table, keep any extra mustard on the side.

Recipe notes & tips

• Use a glass or round cutter to make a neat 5–8 cm hole in each bread slice.
• Choose a pan with a lid that fits so the eggs cook evenly under cover.
• Keep the raspberries whole until assembly to avoid releasing their juice.
• Spread the mayonnaise evenly so each bite has a little creamy flavour.
• Assemble just before eating to keep the toast crisp.

Variations

• Change the mustard: Use honey mustard for a milder, sweeter finish or spicy brown mustard for more bite.
• Choose another bread: Use wholemeal or white sandwich bread according to your preference.
• Swap the berries: Try another soft, fresh berry in place of the raspberries.
• Add leafy greens: Tuck a few leaves into the sandwich for a fresh, crisp layer.
• Adjust the egg: Cook it for longer under the lid if you prefer a firmer yolk.

Common mistakes to avoid

• Cutting a hole too wide: Leave enough bread around it to support the egg and hold the slice together.
• Adding the egg before turning the bread: Toast one side first, then flip before cracking the egg into the hole.
• Using high heat: The bread can brown too quickly; cook over moderate heat and cover the pan.
• Crushing the raspberries: Layer them gently after the ham and mustard.
• Assembling too early: The toast can soften as it sits; put the sandwiches together just before serving.

How to store

These sandwiches are best eaten immediately. If needed, refrigerate assembled leftovers in an airtight container and eat within 1 day; the toast and berries will soften. Reheat gently in a covered pan, noting that reheating may further cook the egg.

Frequently asked questions