First step in using up our leftover Easter ham…New York Style Ham, Egg & Cheese Sandwich. Dear lord, the melted cheese, the crispy ham, the buttered bagel…perfect for this rainy Monday morning. Thank goodness i had some cohensbagelcompany bagels frozen in my freezer. (They are still open and operating if we didn’t!)The dogs were very busy trying to negotiate a bite or two. 👩🏻🍳. INGREDIENTS
1 bagel (plain, whole wheat or everything)
3 tablespoons butter, divided
2 slices of ham, heated/fried up
2 slices of American cheese or any cheese you have on hand (I did a combo of Cheddar and American)
Salt and freshly ground pepper to taste. INSTRUCTIONS
Slice bagel in half and spread the butter on the cut sides.
Pre heat your cast iron pan (or griddle) over medium heat and, once hot, toast the bagels until golden brown. Alternatively, you can use a toaster. In that case, wait to butter the bagel after it’s toasted). Reserve.
Add the remaining tablespoon of butter and, once melted, crack both eggs into the pan. As soon as the whites start to set, puncture the yolks and gently spread them over the whites. Season with salt and pepper.
Layer the cheese and the ham on top of one the eggs and, using a spatula, flip the other egg on top of the ham. Cook for a few extra seconds for the cheese to melt.
Once the cheese has melted, transfer the eggs to the bagel bottom and top with the bagel top.