Breakfast Sandwich with Egg, Ham and Cheddar

An English muffin gives this breakfast sandwich crisp edges without a thick bread layer. A folded egg fits inside the round shape, and warm ham and cheddar add a savoury filling. Toast the muffin first in the same skillet, then lower the heat for the egg so it sets gently. The sandwich is most useful when eaten immediately, while the bread is still crisp and the cheese warm.

Recipe at a glance

Yield: 2 sandwiches. Prep: 5 minutes. Cook: 10 minutes. Total: 15 minutes, including 0 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.

Equipment

Nonstick skillet, whisk, spatula, food thermometer.

Ingredients and directions

Doneness checks

Egg reaches 71°C (160°F), muffin faces are toasted and cheddar melts.

Helpful tips

• Toast cut muffin faces before cooking the eggs.
• Lower the heat for a tender folded egg.
• Use thin ham slices so they warm evenly.
• Cover briefly to melt cheese without overcooking egg.

Troubleshooting

• This method uses a fully set folded egg so the filling is easy to hold and its safe temperature can be checked.
• Toast cut muffin faces before cooking the eggs.

Serving ideas

• Serve hot with sliced tomatoes.
• Offer fresh fruit alongside.
• Wrap loosely in baking paper for easier handling.
• Pair with tea or coffee.

Substitutions

Ready-to-eat cooked turkey slices can replace ham. A small bread roll can replace an English muffin, with a softer result.

Variation

Add a thin slice of tomato at assembly, drying it first to protect the toast.

Make ahead

Cook and chill fully assembled sandwiches, wrap individually and freeze for up to 1 month for quality. Thaw in the refrigerator before reheating thoroughly.

Storage and reheating

Refrigerate promptly for up to 3 days. Reheat the centre to 74°C (165°F); toast the bread separately if crispness matters.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).

Frequently asked questions

Can I use a runny egg?

This method uses a fully set folded egg so the filling is easy to hold and its safe temperature can be checked.

Why is the egg rubbery?

High heat or prolonged cooking tightens it. Use medium-low heat and remove once set.

How to tell when it is ready

Egg reaches 71°C (160°F), muffin faces are toasted and cheddar melts.

Tips

• Toast cut muffin faces before cooking the eggs.
• Lower the heat for a tender folded egg.
• Use thin ham slices so they warm evenly.
• Cover briefly to melt cheese without overcooking egg.

Troubleshooting

• This method uses a fully set folded egg so the filling is easy to hold and its safe temperature can be checked.
• Toast cut muffin faces before cooking the eggs.

Substitutions

• Ready-to-eat cooked turkey slices can replace ham. A small bread roll can replace an English muffin, with a softer result.

Variations

• Add a thin slice of tomato at assembly, drying it first to protect the toast.

Serving suggestions

• Serve hot with sliced tomatoes.
• Offer fresh fruit alongside.
• Wrap loosely in baking paper for easier handling.
• Pair with tea or coffee.

Make ahead

Cook and chill fully assembled sandwiches, wrap individually and freeze for up to 1 month for quality. Thaw in the refrigerator before reheating thoroughly.

Storage

Refrigerate promptly for up to 3 days. Reheat the centre to 74°C (165°F); toast the bread separately if crispness matters.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).