Ham Cheese Egg And Lemon Sandwiches Recipes

HAM 'N' EGG SANDWICH

Steps:

• Preheat oven to 375°. Cut bread in half lengthwise; carefully hollow out top and bottom, leaving 1/2-in. shells (discard removed bread or save for another use). Spread 3 tablespoons butter and all of the mayonnaise inside bread shells. Line bottom bread shell with ham; top with tomato and onion., In a large skillet, melt remaining butter; add eggs. Cook over medium heat, stirring occasionally until edges are almost set. , Spoon into bottom bread shell; top with cheese. Cover with bread top. Wrap in greased foil. Bake 15-20 minutes or until heated through. Cut into serving-size pieces.

GRILLED HAM, EGG AND CHEESE SANDWICH

Steps:

• Melt 1 tablespoon of butter in frying pan over medium heat. Add egg and fry until cooked to your preference. (Yolk can either be broke or not as to your preference.)
• In a nonstick pan, fry ham until warm and lightly brown. Remove from pan and keep warm.
• On one slice of sourdough bread, layer slice of cheddar cheese, ham, slice of swiss cheese and fried egg. Top with other slice of bread.
• Brush melted butter on sandwich and place buttered side down in skillet used to fry ham. Brush melted butter on top. After a few minutes, flip sandwich over and fry until golden brown and cheese is melted.

CHEESY HAM & EGG SANDWICHES

Steps:

• Preheat oven to 425°. In a large bowl, combine biscuit mix, cheese, ham and 1/2 teaspoon pepper. Add milk; mix just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Brush with melted butter; sprinkle with remaining pepper. Bake 12-14 minutes or until golden brown., Meanwhile, for eggs, in a bowl, whisk eggs, milk, pepper and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese; remove from heat., Split warm biscuits in half. Layer bottoms with egg mixture and toppings as desired. Replace tops.

HAM AND EGG TEA SANDWICHES

Steps:

• For the egg salad: Start by hard boiling your eggs. Put your eggs in cold water in a medium saucepan, place on the stove, and bring to a boil. Turn the stove off, cover the saucepan with a lid, and after 15 minutes run them under cold water. Peel the shells from the eggs (reserve 2 whole eggs for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette) and chop.
• In another bowl, stir together the mayonnaise, paprika, dill, and salt and pepper. Add the chopped eggs and gently toss.
• For the ham salad: In a medium bowl, whisk together the mayonnaise, mustard, pickle relish, onion, salt, pepper, and parsley. Add the celery and half the ham (reserve remaining half for Online Round 2 Recipe Ham and Cheese Breakfast Burrito) and toss to coat. Set aside.
• For the sandwiches: Cut off the crusts from the wheat and white bread. On a clean surface, place 1 slice white bread down and top with half the egg salad. Top that with 1 slice wheat bread and spread half the ham salad on top. Top with 1 slice white bread. Slice crosswise into triangles. Repeat, alternating the white and wheat bread as the beginning slice, until you have made 4 sandwiches.

HAM AND CHEESE OMELETTE

Steps:

• Heat oil in a skillet over medium heat. Add ham and cook until browned and crispy, stirring frequently, about 7 minutes.
• Beat eggs with 1 teaspoon chives, salt, and pepper in a small bowl and add to skillet, tilting skillet to distribute egg evenly on bottom of skillet. Cook until omelette has set at the edges. Sprinkle Cheddar cheese on top and fold omelette in half. Flip and cook until egg is entirely set and cheese inside has melted, 30 seconds to 1 minute. Slide onto a plate and sprinkle with remaining 1 teaspoon chives.

HAM EGG & CHEESE BREAKFAST SANDWICH

Steps:

• Preheat oven to 350° F. Spray a 7x11-inch baking dish with nonstick cooking spray. Set aside.
• In a medium bowl, whisk eggs, salt, and pepper until the egg whites and egg yolks are fully combined.
• Heat a large skillet over medium heat.
• When the skillet is hot, pour the egg mixture into the pan. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds.
• Continue cooking, pulling, lifting and folding eggs, until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat and set aside.
• Split the rolls in half. Place the bottom halves of the rolls in the prepared baking dish.
• Top the buns with the cheddar cheese slices, ham slices, cooked eggs, and the provolone cheese slices.
• Place the top halves of the buns on top.
• In a small bowl, mix together the melted butter, garlic salt, and Italian seasoning.
• Brush the tops of the rolls with the melted butter mixture.
• Tent the dish with aluminum foil, not letting it touch the tops of the rolls and bake for 20-22 minutes, or until the cheese is hot and bubbly.
• Serve warm.

HAM, CHEESE, EGG, AND LEMON SANDWICHES

Steps:

• 1. Make the curd: Whisk together sugar and yolks in a 2-qt. saucepan; add butter, zest, and juice, and whisk until smooth. Place over medium heat, and cook, stirring, until curd is the consistency of loose pudding, 8 to 10 minutes. Pour curd through a strainer into a bowl, and press a piece of plastic wrap on the surface of the curd; chill for 2 hours. 2. To make each sandwich, heat a 10" nonstick skillet over medium-high heat. Brush one side each of 2 slices brioche with butter, and place in skillet, buttered sides down, and toast, about 1 minute. Transfer slices to a plate, toasted sides down, and spread ½ oz. goat cheese over one slice and 2 ½ tbsp. lemon curd over the other slice. 3. Meanwhile, whisk 1 egg in a bowl, and add to skillet; sprinkle with ¼ tsp. thyme and salt and pepper, and cook, flipping once, until just set, about 2 minutes. Fold up omelet and place on top of the goat cheese. Place 4 slices ham in skillet, and cook, flipping once, until heated through, about 35 seconds; place on top of omelette. Place 1 oz. mâche on top of ham, then top with the bread slice slathered with lemon curd. Repeat with remaining ingredients to make 3 more sandwiches.