Best Egg And Ham Sandwich England Recipes

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HAM 'N' EGG SANDWICH



Ham 'n' Egg Sandwich image

Whenever the whole family gets together for a holiday or long weekend, they request this all-in-one breakfast sandwich. I can feed everyone by stacking ham, tomato, scrambled eggs, onion and cheese inside a loaf of French bread. Then I simply pop it in the oven to warm up. -DeeDee Newton, Toronto, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 8

1 unsliced loaf (1 pound) French bread
4 tablespoons butter, softened, divided
2 tablespoons mayonnaise
8 thin slices deli ham
1 large tomato, sliced
1 small onion, thinly sliced
8 eggs, lightly beaten
8 slices cheddar cheese

Steps:

  • Preheat oven to 375°. Cut bread in half lengthwise; carefully hollow out top and bottom, leaving 1/2-in. shells (discard removed bread or save for another use). Spread 3 tablespoons butter and all of the mayonnaise inside bread shells. Line bottom bread shell with ham; top with tomato and onion., In a large skillet, melt remaining butter; add eggs. Cook over medium heat, stirring occasionally until edges are almost set. , Spoon into bottom bread shell; top with cheese. Cover with bread top. Wrap in greased foil. Bake 15-20 minutes or until heated through. Cut into serving-size pieces.

Nutrition Facts : Calories 543 calories, Fat 31g fat (14g saturated fat), Cholesterol 298mg cholesterol, Sodium 1644mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 32g protein.

HAM OMELET SANDWICH



Ham Omelet Sandwich image

This breakfast sandwich is sold in bakeries, convenience stores and train stations in Japan, Hong Kong and throughout Asia. A thin, flat omelet layered with even thinner slices of ham is stacked between slices of buttered soft white bread, then cut into triangles. You can, of course, add cheese, but its beauty is in its simplicity. And, besides, going without cheese makes the sandwich as tasty at room temperature as it is when warm.

Provided by Genevieve Ko

Categories     breakfast, brunch, lunch, sandwiches, main course

Time 5m

Yield 1 sandwich

Number Of Ingredients 6

2 large eggs
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1 tablespoon unsalted butter, softened
2 slices Asian milk bread, pain de mie or other soft white bread
1 ounce deli-thin sliced ham (1 slice)

Steps:

  • In a small bowl, beat eggs, sugar and salt with a fork until blended but not frothy.
  • Divide the butter in half and spread on each slice (1/2 tablespoon each).
  • Heat the remaining teaspoon butter in a small nonstick skillet over medium heat. When the butter melts, add the eggs and scramble for 5 seconds with a silicone spatula, then spread in a thin, even layer. Lay the ham over the wet eggs, then fold in the top, bottom and two sides of the egg-ham "pancake" to form a square or rectangle to match the dimensions of the bread. Continue cooking until the eggs are soft but not runny, about 1 minute for a soft set. When you press the egg packet, it should have a little give.
  • Slide the egg onto the buttered side of one bread slice and sandwich with the other, buttered-side-down. Cut in half into triangles and serve or wrap in foil or wax paper to eat out of hand.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 3 grams, Sodium 190 milligrams, Sugar 1 gram, TransFat 0 grams

CHEESY HAM & EGG SANDWICHES



Cheesy Ham & Egg Sandwiches image

I turned classic breakfast sandwiches into something heartier that you could even enjoy for dinner. We pile toppings like salsa and avocado-mayo and ketchup, too-on the homemade biscuits. -Fay Moreland, Wichita Falls, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 14

4 cups biscuit/baking mix
1 cup shredded cheddar cheese
1 cup finely chopped fully cooked ham
1 teaspoon coarsely ground pepper, divided
1 cup 2% milk
3 tablespoons butter, melted
EGGS:
8 large eggs
1/2 cup 2% milk
1/4 teaspoon coarsely ground pepper
1/8 teaspoon salt
2 tablespoons butter
1 cup shredded cheddar cheese
Optional toppings: Salsa, sliced tomato, red onion and avocado

Steps:

  • Preheat oven to 425°. In a large bowl, combine biscuit mix, cheese, ham and 1/2 teaspoon pepper. Add milk; mix just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Brush with melted butter; sprinkle with remaining pepper. Bake 12-14 minutes or until golden brown., Meanwhile, for eggs, in a bowl, whisk eggs, milk, pepper and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese; remove from heat., Split warm biscuits in half. Layer bottoms with egg mixture and toppings as desired. Replace tops.

Nutrition Facts : Calories 430 calories, Fat 25g fat (12g saturated fat), Cholesterol 198mg cholesterol, Sodium 1058mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.

EGG AND HAM SANDWICH (ENGLAND)



Egg and Ham Sandwich (England) image

Make and share this Egg and Ham Sandwich (England) recipe from Food.com.

Provided by Perfect Pixie

Categories     Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 6

4 eggs, hard boiled
1/2 tablespoon butter
1 pinch curry powder
2 tablespoons mayonnaise
4 slices bread
6 slices wafer thin ham (or thick ham)

Steps:

  • Mash boiled eggs with a fork.
  • Put butter in bowl, add eggs.
  • Add curry powder and then mayonnaise a little at a time to get the right texture (which is creamy). Be careful not to make them dry.
  • Cut crusts of bread, unless you particularly like crusts.
  • Place 3 slices of ham on two of the pieces of bread.
  • Spread egg mixture on top of the ham.
  • Top with other slices and cut into 4 squares or 4 triangles or even into soldiers to entertain younger children.

Nutrition Facts : Calories 359, Fat 18.9, SaturatedFat 6, Cholesterol 383.4, Sodium 527.4, Carbohydrate 29.6, Fiber 1.2, Sugar 3.5, Protein 16.6

BAKED HAM, EGG AND CHEESE BREAKFAST SANDWICHES FOR A CROWD



Baked Ham, Egg and Cheese Breakfast Sandwiches for a Crowd image

The genius move behind these easy sandwiches is cooking enough scrambled eggs for twelve on a baking sheet; no stovetop required. Top with sliced cheese and sandwich between pillowy pull-apart rolls, then let the oven do the rest of the work for you!

Provided by Food Network Kitchen

Time 25m

Yield 12 sandwiches

Number Of Ingredients 8

10 large eggs
4 scallions, finely chopped (about 3/4 cup)
Kosher salt
One 12-pack pull-apart dinner rolls
2 tablespoons unsalted butter, at room temperature
6 slices American cheese (4 ounces)
4 slices deli ham, finely chopped (4 ounces)
Hot sauce, such as Tabasco, for serving

Steps:

  • Position a rack in the lower third of the oven. Preheat the oven to 350 degrees.
  • Place two 2-foot-long pieces of nonstick aluminum foil next to each other so the long sides are just touching. Pinch the edges together and then fold them over several times to seal and form one large piece of foil. Line a rimmed baking sheet with the foil and set aside.
  • Crack the eggs into a large bowl and whisk well. Add the scallions, 1 teaspoon salt and 2 tablespoons water and whisk to combine.
  • Split the whole pack of attached dinner rolls in half horizontally using a serrated knife. Set aside.
  • Add 1 tablespoon of butter to the prepared baking sheet and place in the oven to melt, about 3 minutes. Spread the butter all over the foil with a pastry brush and then pour in the egg mixture. Place the attached roll halves cut-side down and side by side on top of the eggs and return to the oven. Bake until the eggs are completely set, about 10 minutes.
  • Meanwhile, butter another baking sheet with the remaining 1 tablespoon butter. Using heatproof mitts, top the rolls with this baking sheet and invert the whole thing. Remove the top baking sheet and peel back the foil. Top half the eggs with the cheese and the other half with the ham. Bake until the cheese is melted, about 5 minutes.
  • Using a large metal hamburger spatula, flip the bottom half of the rolls onto the other half, so the rolls are top-side up. Cut or pull the rolls apart. Serve with hot sauce.

HAM, EGG, AND CHEESE BREAKFAST SANDWICHES



Ham, Egg, and Cheese Breakfast Sandwiches image

Quick and easy ham, egg, and cheese sandwich, which can be modified for your preference. If not serving them right away, you can let them cool, put in the freezer for a hour, and then wrap to warm up for a quick breakfast or snack.

Provided by MN_Aztec

Categories     Breakfast Sandwiches

Time 25m

Yield 12

Number Of Ingredients 5

2 (12 ounce) packages English muffins
1 tablespoon butter
12 large eggs
12 slices deli ham, warmed
12 slices Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Split English muffins and lay on a sheet pan.
  • Rub butter into each cavity of a 12-cup muffin tin, then crack an egg into each cavity. Break the yolks unless you want them runny.
  • Place the English muffins and eggs in the preheated oven on separate racks. Toast the muffins until golden brown, about 3 minutes, then remove. Bake the eggs until set, 10 to 15 minutes.
  • Lift eggs out of the pan with a spatula and place on English muffins. Top with ham and Cheddar cheese. Serve hot.

Nutrition Facts : Calories 255.5 calories, Carbohydrate 27.2 g, Cholesterol 204.5 mg, Fat 9.3 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 3.2 g, Sodium 635.1 mg

ONE-PAN HAM, EGG AND CHEESE BREAKFAST SANDWICH



One-Pan Ham, Egg and Cheese Breakfast Sandwich image

This one-skillet folded egg sandwich isn't new, but it's certainly viral! I've been making and enjoying something similar for decades. I like it because it's efficient, delicious and fun, and the technique is easy to master with a little practice.

Provided by Jet Tila

Time 15m

Yield 1 serving

Number Of Ingredients 7

Nonstick cooking spray
1 slice ham or 2 slices Canadian bacon
Butter, for frying the eggs (optional)
3 large eggs
Kosher salt and freshly ground black pepper
2 slices white bread
1 slice American cheese

Steps:

  • Place a 9 1/2- to 11-inch nonstick skillet over medium heat and preheat for 2 to 3 minutes. Spray the skillet for about 2 seconds with cooking spray, then cook the ham or Canadian bacon on each side until hot and lightly browned. Transfer to a plate and set aside.
  • Place the bread in the skillet to toast for about 30 seconds on each side. Set aside.
  • Spray the skillet again with cooking spray until very well coated, about 5 seconds. (You can also substitute melted butter for the cooking spray if you like.) Whisk the eggs in a small bowl and pour into the skillet. Season with salt and pepper. Reduce the heat to low and allow the egg to firm up, about 1 minute. While the top of the egg is still wet, place both slices of bread in the center next to each other. The egg will firm up around them.
  • Flip the entire round of egg with the bread stuck to it. Now the 2 slices are covered by the egg and it will look like an omelet from the top. Fold the edges of the egg over the bread, leaving them still connected to the the bread slices. Top the bread slice on the left with the cheese. Top the other bread slice with the ham or Canadian bacon, folding or overlapping slightly if necessary to fit inside the bread. Once the egg is set, gently fold the right slice of bread over the other to close the sandwich. Slide the sandwich onto a plate and, voila, you have a perfect breakfast sandwich.

EGG & CRESS CLUB SANDWICH



Egg & cress club sandwich image

Enjoy these toasted egg and cress club sandwiches as part of a summer family picnic. Skewer each sandwich with a sandwich pick and serve with crisps

Provided by Lulu Grimes

Categories     Lunch, Supper

Time 20m

Number Of Ingredients 7

2 eggs
2 tbsp mayonnaise
3 slices bread
a little butter
⅓ carton of cress
2-3 slices of tomato or a lettuce leaf and a slice of ham or cheese
crisps , to serve

Steps:

  • Bring a pan of water to the boil and carefully lower in the eggs. Cook for 6 mins, then cool under running water until they can be peeled. Peel the eggs, then leave to cool completely.
  • Mash or chop the eggs, then mix with 1½ tbsp mayonnaise and some seasoning, if you like. Toast the bread.
  • Lay one slice of bread on a board. Butter it, then spread on three quarters of the egg and scatter over the cress. Add another slice of toast and gently spread on the remaining mayo. Add the tomato or lettuce and ham or cheese (or whichever combination you prefer). Dot the remaining egg over the top, spread gently, then top with the final piece of toast. Cut the crusts off if you like, then gently cut the sandwich into four quarters, being careful not to squash out the egg. Skewer each sandwich with a sandwich pick. Serve with crisps.

Nutrition Facts : Calories 867 calories, Fat 65 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.2 milligram of sodium

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