Country Ham Egg Muffin

I’ve made my share of egg sandwiches. And they were all good, but there was just a little something missing from them. Something was needed to put them over-the-top. When I ran across the recipe for these country ham egg muffin sandwiches in John Currence’s Big Bad Breakfast I quickly put the items I needed to make them onto my grocery list. They turned out to be my favorite egg sandwiches of all time. And nothing is missing from them. I’ve made them three times this week already (is that wrong?).

Velveety American cheese, hot sauce, fried ham, a little thyme and salt and pepper, mayonnaise, and a perfect egg. Each bite was perfect. And don’t omit the mayonnaise. At first I wasn’t sure about mayonnaise on an egg sandwich. I’m not sure why. Maybe it’s because I associate mayonnaise with a big ole meaty lunch sandwich and not breakfast. Well, mayonnaise is really great on these country ham egg muffins, so don’t leave it off!

Country Ham Egg Muffin
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 sandwiches
 
Ingredients
  • 4 English muffins, split
  • 1/2 cup unsalted butter, melted, divided
  • 8 thin slices smoked ham
  • 4 large eggs
  • 1 teaspoon fresh thyme, chopped (or a few pinches of dried thyme)
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup mayonnaise
  • Louisiana hot sauce
  • 4 thick slices American cheese
Instructions
  1. Preheat oven to 375 F.
  2. Brush the insides of the muffins with 1/4 cup of the butter.
  3. Place onto a baking sheet and bake until lightly golden and starting to get crispy around the edges.
  4. Add 2 tablespoons of the remaining butter to a large over-safe skillet over medium-high heat.
  5. Add the ham and brown on both sides. Remove.
  6. Add remaining butter to the skillet.
  7. Crack eggs into 4 silicon ring molds.
  8. Sprinkle with thyme, salt and pepper.
  9. Reduce heat to low and cook for 2 minutes or until the whites are almost done.
  10. Transfer the skillet to the oven and cook another 2 minutes until the whites are cooked. Remove.
  11. Spread mayonnaise on the muffin halves.
  12. Add the cheese, ham, eggs, a few splashes of hot sauce and the muffin tops.
  13. If desired, place the sandwiches in the oven for 5 minutes to lightly melt the cheese.

Fiery Catalina Wings

Despite how simple the sauce on these fiery Catalina wings was to make, it absolutely blew us away! We loved it! A tad of sweetness, a tad bit of tanginess, and a good bit of heat. Of course, you can adjust the heat to your liking, which is why making your own chicken wing sauce is so much more fun than using a sauce out of a bottle.
fiery-catalina-wingsI cook a lot of wings using lots of different sauces, but there’s not doubt that fiery Catalina wings will be common in our house. Everything we need to make them is on-hand, so I can throw together the sauce in no time with no hassle. Perfect.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Fiery Catalina Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
Ingredients
For the wings
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded or saved for making chicken broth
  • 2 tablespoons vegetable oil
  • 2-3 tablespoons your favorite wing seasoning (I used my Fire Eater rub)
For the sauce
  • 10 ounces Catalina salad dressing
  • 5 ounce your favorite hot sauce (don't be afraid to add a bit more!)
  • 1 teaspoon chili powder
Instructions
For the wings
  1. Place wings into a large resealable bag.
  2. Add the oil.
  3. Add the seasoning. Seal the bag, and toss gently to coat.
  4. Refrigerate for 1-3 hours before cooking.
  5. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  6. When done, place wings in a large bowl and add sauce. Toss to coat.
For the sauce
  1. Whisk together all ingredients.

Spicy Honey Wings

A little sweet. A little heat. Those are the keys to a great wing sauce. These spicy honey wings have the perfect combination of both. Even with my Fire-Eater rub and a healthy dose of hot sauce, they’re plenty sweet. Perfect for dipping in a bowl of cold Ranch or blue cheese dressing.
Spicy Honey WingsI find myself sitting here and just staring at the picture of the spicy honey wings. Man, they sure were pretty, and they sure were delicious. I could easily make another batch for lunch today. I think I will. All of the ingredients to make the rub and sauce are pantry staples, and I always keep plenty of fresh wings around because you never know when you might want a few wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Spicy Honey Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
For the wings
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil
  • 3-4 tablespoons Fire-Eater poultry rub
For the sauce
Instructions
For the wings
  1. Place wings in a large resealable baggie or container.
  2. Add the oil and rub, seal, and shake to coat.
  3. Refrigerate for 1-3 hours.
  4. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
For the sauce
  1. Combine all ingredients in a medium saucepan. Warm slightly then transfer to a large bowl when ready to use.
  2. When wings are done, add to the bowl of sauce and toss to coat.
  3. Serve with Ranch or blue cheese dressing and lots of paper towels.