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.
|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|
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.
Use the same cookie cutter to cut out 24 rounds of the Canadian bacon and 24 rounds of the cheese.
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.
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.
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.
In a medium bowl, lightly beat the eggs and sour cream together until smooth.
In a medium nonstick skillet, melt the butter (1 tablespoon) over medium heat.
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.
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.
The English muffin, cheese, and Canadian bacon rounds can be cut out 1 day ahead of serving.
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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