Ham, Egg and Cheese

The ham, egg, and cheese sandwich is a classic New York City street vendor and bagel shop breakfast that tastes just as fabulous miniaturized and served at parties. We use Canadian bacon and trim English muffins down to a two-bite size and fill them with the same classic combo.

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Breakfast

Ingredients

8 English muffins, halved horizontally		1 teaspoon extra-virgin olive oil
12 ounces sliced Canadian bacon		6 large eggs
12 ounces sliced cheddar cheese		1 tablespoon sour cream
3 tablespoons unsalted butter		Coarse salt and freshly ground black pepper

directions

Total:

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1
Use a 1 ½-inch round cookie cutter to cut 24 rounds from the top halves of the English muffins, and 24 rounds from the bottom halves.
2
Use the same cookie cutter to cut out 24 rounds of the Canadian bacon and 24 rounds of the cheese.
3
In a microwave-safe bowl, melt the butter (2 tablespoons). Use a pastry brush to brush the cut side of the English muffin tops and bottoms with the melted butter.
4
Heat a large nonstick skillet over medium heat and place some of the muffin tops, buttered side down, in the skillet. Toast until browned, 1 to 2 minutes. Repeat with the remaining muffins tops and bottoms. Set aside.
5
Heat another large nonstick skillet over medium heat. Add the olive oil and some of the Canadian bacon rounds, and brown the bacon on both sides, about 1 minute total. Transfer the bacon to a large plate and repeat with the remaining rounds. Set aside.
6
In a medium bowl, lightly beat the eggs and sour cream together until smooth.
7
In a medium nonstick skillet, melt the butter (1 tablespoon) over medium heat.
8
Add the eggs, season with salt and pepper, reduce the heat to medium-low, and cook, stirring occasionally, until the eggs have set into large fluffy curds, 2 to 3 minutes. Taste for seasoning and add more salt or pepper if needed.
9
Preheat the oven to 350°F. Divide the scrambled eggs among the English muffin bottoms. Top each one with a cheese round and a bacon round. Cover with the English muffin tops and place on a rimmed baking sheet. Bake in the oven until warmed through, 1 to 2 minutes.
10
The English muffin, cheese, and Canadian bacon rounds can be cut out 1 day ahead of serving.
11
Store the muffins, covered with plastic wrap, at room temperature and the cheese and bacon in an airtight container in the refrigerator.

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Ham, Egg and Cheese

Ingredients

directions