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.

Ham, Egg and Cheese

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    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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