Ingredients
Scale
- 2 Eggs
- 2 slices Chicken Ham
- 2 slices Bread
- 1 tablespoon Butter
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 slice Cheddar Cheese (optional)
- 1 tablespoon Mayonnaise (optional)
Instructions
- Step 1: Melt butter in a non-stick frying pan over medium heat.
- Step 2: Crack the eggs into the pan and cook for 2-3 minutes, or until whites are set but yolks are still runny (or cooked to your preference). Sprinkle with salt and pepper.
- Step 3: While the eggs are cooking, lightly toast the bread slices.
- Step 4: Place the cooked chicken ham on one slice of toasted bread. Add the optional cheddar cheese on top of the chicken ham to melt slightly.
- Step 5: Carefully place the cooked eggs on top of the chicken ham (and cheese if using).
- Step 6: Spread mayonnaise (optional) on the other slice of toasted bread and place it on top of the egg to create a sandwich. Serve immediately.
Notes
- For a grab-and-go breakfast, wrap the assembled sandwich tightly in foil or plastic wrap and refrigerate for up to 24 hours.
- To reheat, microwave the sandwich in 30-second intervals until warmed through, or toast it in a panini press for a crispy finish.
- Serve your breakfast sandwich with a side of fresh fruit or a small green salad for a complete and balanced meal.
- For extra flavor, try adding a dash of hot sauce or a sprinkle of paprika to the eggs while they're cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American