Chef Marilynn's Eggs, Ham, and Cheese Sandwich
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
-2 Large Eggs-3 slices of deli cooked ham-1 tbsp Pure Olive Oil-1/8 tsp of black pepper-1/8 crushed red pepper2 slices of American Cheese4 slices of whole wheat bread
--**Prep**--
1. Slice the ham
2. Crack 2 eggs into a sperate bowl and mix ( as if making scramble eggs)
3. Have the cheese ready and unwrap.
--**Cooking**--
1. In a large skillet pour 1 tbsp of Pure Olive Oil in Medium High Heat.
2. Slowy throw in the diced ham, black pepper, and crushed pepper.
3. Let the ham cook and the spices to mix in.
4. Toast the slices of bread and keep on serving plate when done toasting.
5. Pour in the scrambled uncooked eggs into the skillet.
6. Put the 2 slices of cheese around the egg
7. Mix the egg around so the cheese can melt all over.
8. Once the egg is fully cooked, put have of the mixing onto the toasted bread to create the sandwich.
9. Sit down and enjoy your breakfast! =)
Number of Servings: 2
Recipe submitted by SparkPeople user COLLEGETINK2006.
1. Slice the ham
2. Crack 2 eggs into a sperate bowl and mix ( as if making scramble eggs)
3. Have the cheese ready and unwrap.
--**Cooking**--
1. In a large skillet pour 1 tbsp of Pure Olive Oil in Medium High Heat.
2. Slowy throw in the diced ham, black pepper, and crushed pepper.
3. Let the ham cook and the spices to mix in.
4. Toast the slices of bread and keep on serving plate when done toasting.
5. Pour in the scrambled uncooked eggs into the skillet.
6. Put the 2 slices of cheese around the egg
7. Mix the egg around so the cheese can melt all over.
8. Once the egg is fully cooked, put have of the mixing onto the toasted bread to create the sandwich.
9. Sit down and enjoy your breakfast! =)
Number of Servings: 2
Recipe submitted by SparkPeople user COLLEGETINK2006.
Nutritional Info Amount Per Serving
- Calories: 370.2
- Total Fat: 19.5 g
- Cholesterol: 255.0 mg
- Sodium: 1,048.1 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 1.1 g
- Protein: 21.8 g
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