Ham, Egg & Cheese

A warm breakfast stack of ham, folded egg and American cheese on an egg bagel.

Makes 1 sandwich · Prep 5 min · Cook 7 min

Start with 1 Egg bagel (about 125 g each).

From bottom to top

1. BaseEgg — bottom half
2. 01
   Fully cooked ham, thinly sliced50 g
3. 02
   Large egg1 (about 50 g without shell)
4. 03
   American cheese1 slice (20 g)
5. TopEgg — top half

For preparation

• 5 g Unsalted butter, for the pan

Before you start

1. Split one egg bagel and beat the egg in a bowl.
2. Use ready-to-eat, fully cooked ham. Keep the ham and cheese chilled until cooking.

Make it

1. Warm the ham in a dry nonstick skillet over medium-low heat, then put it on the bottom bagel half.
2. Melt the butter in the same skillet. Pour in the egg, let it set into a sheet, then fold to fit the bagel. Cook until firm throughout with no liquid egg.
3. Place the cheese on the egg, cover briefly and let it soften. Transfer both onto the ham with the cheese facing up.
4. Close with the top half and serve immediately.