Ham and Gruyère Breakfast Sandwiches
By Rebeccah MarstersPublished on October 6, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
4 English muffins, split3 tablespoons unsalted butter, softened¼ cup mayonnaise 2 teaspoons Dijon mustard 4 large eggs 1 tablespoon vegetable oil 4 thin slices deli Black Forest ham (4 ounces)4 ounces Gruyère cheese, shredded (1 cup)1 ½ ounces (1 ½ cups) baby arugula 4 thin tomato slices
Before You Begin
Our favorite Black Forest deli ham is from Dietz & Watson.
Instructions
- Adjust oven rack 5 inches from broiler element and heat broiler. Spread insides of muffins evenly with butter and arrange split side up on rimmed baking sheet. Combine mayonnaise and mustard in bowl; set aside. Crack 2 eggs into small bowl and season with salt and pepper. Repeat with remaining 2 eggs and second small bowl.
- Broil muffins until golden brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip muffins and broil until just crisp on second side, 1 to 2 minutes; set aside while cooking eggs.
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Working quickly, pour 1 bowl of eggs in 1 side of pan and second bowl of eggs in other side. Cover and cook for 1 minute.
- Working quickly, top each egg with 1 slice of ham and ¼ cup Gruyère. Cover pan, remove from heat, and let stand until Gruyère is melted and egg whites are cooked through, about 2 minutes.
- Spread mayonnaise mixture on muffin bottoms and place 1 ham-and-cheese-topped egg on each. Divide arugula evenly among sandwiches, then top with tomato slices and muffin tops. Serve.
Time
30 minutesYield
Serves 4Ingredients
4 English muffins, split
3 tablespoons unsalted butter, softened
¼ cup mayonnaise
2 teaspoons Dijon mustard
4 large eggs
1 tablespoon vegetable oil
4 thin slices deli Black Forest ham (4 ounces)
4 ounces Gruyère cheese, shredded (1 cup)
1 ½ ounces (1 ½ cups) baby arugula
4 thin tomato slices
Ingredients
4 English muffins, split
3 tablespoons unsalted butter, softened
¼ cup mayonnaise
2 teaspoons Dijon mustard
4 large eggs
1 tablespoon vegetable oil
4 thin slices deli Black Forest ham (4 ounces)
4 ounces Gruyère cheese, shredded (1 cup)
1 ½ ounces (1 ½ cups) baby arugula
4 thin tomato slices
Ingredients
4 English muffins, split
3 tablespoons unsalted butter, softened
¼ cup mayonnaise
2 teaspoons Dijon mustard
4 large eggs
1 tablespoon vegetable oil
4 thin slices deli Black Forest ham (4 ounces)
4 ounces Gruyère cheese, shredded (1 cup)
1 ½ ounces (1 ½ cups) baby arugula
4 thin tomato slices
Why This Recipe Works
To bring a drive-through favorite home and make enough for a family of four, we start by using the broiler to toast buttered English muffins. We crack four eggs into a skillet and after they spend a minute over the heat, we top them with slices of ham and handfuls of shredded Gruyère cheese. We cover the pan and let it sit until the eggs are cooked and the cheese is melted. Tomato and baby arugula add freshness, and a Dijon-spiked mayonnaise adds richness and tang to these crispy, buttery, gooey sandwiches that, despite the name, are irresistible 24-7.
Before You Begin
Our favorite Black Forest deli ham is from Dietz & Watson.
Instructions
- Adjust oven rack 5 inches from broiler element and heat broiler. Spread insides of muffins evenly with butter and arrange split side up on rimmed baking sheet. Combine mayonnaise and mustard in bowl; set aside. Crack 2 eggs into small bowl and season with salt and pepper. Repeat with remaining 2 eggs and second small bowl.
- Broil muffins until golden brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip muffins and broil until just crisp on second side, 1 to 2 minutes; set aside while cooking eggs.
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Working quickly, pour 1 bowl of eggs in 1 side of pan and second bowl of eggs in other side. Cover and cook for 1 minute.
- Working quickly, top each egg with 1 slice of ham and ¼ cup Gruyère. Cover pan, remove from heat, and let stand until Gruyère is melted and egg whites are cooked through, about 2 minutes.
- Spread mayonnaise mixture on muffin bottoms and place 1 ham-and-cheese-topped egg on each. Divide arugula evenly among sandwiches, then top with tomato slices and muffin tops. Serve.
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