Wednesday, September 7, 2011

Ham and Swiss Egg Sandwiches......Let's Have Breakfast for Dinner!

Who loves Breakfast?  I do.  Who loves Breakfast for Dinner?  I do.  So, for this month's Cooking Light Virtual Club, I chose the theme of Breakfast foods for dinner.  There's just something fun about breakfast at dinnertime.  It can be savory, salty, sweet or a combination of all these flavors.  Breakfast foods are usually quick to prepare which makes it perfect for those busy nights.  

I love eating eggs, prepared anyway and anytime.  This ham and swiss egg sandwich appealed to me because I usually eat eggs in between toast or a biscuit.  Sometimes, I'll sneak some bacon or a sausage patty in my egg sandwiches.  This is a healthier version.  It was super good.  Easy over egg, sauteed ham slice and swiss cheese....yummy!

Ham and Swiss Egg Sandwiches
Recipe by Cooking Light


         Cooking spray (or butter)
        4 ounces thinly sliced lower-sodium deli ham
        4 large eggs
        4 English muffins, split and toasted (I used Honey Wheat)
        4 (1-ounce) slices Emmentaler or Swiss cheese

         1. Preheat broiler to high.
        2. Heat a nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add ham to pan; sauté 2 minutes or until lightly browned. Remove from pan. Recoat pan with cooking spray. Crack eggs into pan. Cover and cook for 4 minutes or until desired degree of doneness.  (I made my eggs over easy and I used butter in the pan instead of cooking spray) Remove from heat.
        3. Place 4 toasted muffin halves, cut sides up, on a baking sheet. Top each half with 1 cheese slice. Broil for 2 minutes or until cheese melts. Divide ham among cheese-topped muffin halves; top each with 1 egg and 1 muffin half.
        Note:  I put a small amount of butter on the toasted English Muffins.  Also, the cheese melted much quicker than 2 minutes so check your oven when you melt the cheese.

I hope you enjoy the rest of the breakfast menu from the other members of the Cooking Light Virtual Supper group.

Mary Ann from Meet Me in the Kitchen made a Fig-Swirl Coffeecake.
Val from More than Burnt Toast made Blueberry and Maple-Pecan Granola Parfaits.
Roz from La Bella Vita brought Hash Brown Casserole with Bacon, Onions and Cheese.
Sandi from Whistlestop Cafe Cooking brought a Grits Souffle.
Jerry from Jerry's Thoughts, Musings and Rants made Breakfast Cookies.


Mom's Cooking Club Lesson: Take your favorite Breakfast dishes and have them for dinner every so often.  Your family will be all smiles when you announce, "It's Breakfast for Dinner night!"



bellini said...

I love these type of sandwiches asnd even used to make something similar back in the "camping days". Loved this theme Jamie, it was hard to pick only one item!!

Patsyk said...

Great theme! I love breakfast for dinner... and may have to make this as a good start to the day for my boys as school starts tomorrow!

Anonymous said...

YUM - quick, easy, and delicious! What isn't to like about that? thanks for the wonderful theme for this month.

Mary Ann said...

This looks perfect for school days and for me too. I love these kinds of breakfast sandwiches- great pick!

Aggie said...

We love breakfast for dinner!! This is my go to when its a busy night, egg sandwiches. Yours look delicious.

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