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!
Oh how I wish I could eat at City Grocery. It’s on my bucket list for sure.
Also try my cowboy breakfast sandwiches.
Country Ham Egg Muffin
- Preheat oven to 375 F.
- Brush the insides of the muffins with 1/4 cup of the butter.
- Place onto a baking sheet and bake until lightly golden and starting to get crispy around the edges.
- Add 2 tablespoons of the remaining butter to a large over-safe skillet over medium-high heat.
- Add the ham and brown on both sides. Remove.
- Add remaining butter to the skillet.
- Crack eggs into 4 silicon ring molds.
- Sprinkle with thyme, salt and pepper.
- Reduce heat to low and cook for 2 minutes or until the whites are almost done.
- Transfer the skillet to the oven and cook another 2 minutes until the whites are cooked. Remove.
- Spread mayonnaise on the muffin halves.
- Add the cheese, ham, eggs, a few splashes of hot sauce and the muffin tops.
- If desired, place the sandwiches in the oven for 5 minutes to lightly melt the cheese.
Nutritional values are approximate.