Deluxe Ham & Egg Sandwiches

Name: Deluxe Ham & Egg Sandwiches
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1 submarine bun, split; 4 wedges The Laughing Cow garlic and herb Swiss cheese; 3 ounces thinly sliced fully cooked Black Forest ham; 3 teaspoons butter, divided; 1/2 medium red onion, thinly sliced; 2 cups fresh baby spinach; 4 large eggs; 1/8 teaspoon pepper; 4 slices provolone cheese

My hearty cheesy breakfast sandwich is packed with provolone on top and Laughing Cow on the bottom. In between, I add ham, spinach and eggs sunny side up. —Natalie Hess, Cedar Rapids, Iowa

Ingredients

1 submarine bun, split
4 wedges The Laughing Cow garlic and herb Swiss cheese
3 ounces thinly sliced fully cooked Black Forest ham
3 teaspoons butter, divided
1/2 medium red onion, thinly sliced
2 cups fresh baby spinach
4 large eggs
1/8 teaspoon pepper
4 slices provolone cheese

Directions

Preheat broiler. Cut bun crosswise in half; split each half to separate top and bottom. Spread with cheese wedges. Place on a foil-lined 15x10x1-in. baking pan.
Place a large nonstick skillet over medium-high heat; lightly brown ham on each side. Place ham on bread.
In same skillet, heat 1 teaspoon butter over medium-high heat. Add onion and spinach; cook and stir 2-4 minutes or until spinach is wilted. Divide mixture among sandwiches. Wipe skillet clean if necessary.
In same skillet, heat remaining butter over medium-high heat. Break eggs and slip into pan, one at a time. Immediately reduce heat to low; cover and cook slowly 5-6 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with pepper.
Place eggs over spinach mixture; top with provolone cheese. Broil 4-5 in. from heat 2-3 minutes or until cheese is slightly melted.

Nutrition Facts

1 open-faced sandwiches: 293 calories, 17g fat (9g saturated fat), 223mg cholesterol, 768mg sodium, 14g carbohydrate (4g sugars, 1g fiber), 20g protein.

Originally published as Excellent Egg Sandwich in Simple & Delicious December/January 2016