This sandwich is my quiet victory. It’s what I make the morning after a big holiday, when the fridge is packed with leftovers and the house is finally still. It’s born from the beautiful, thrifty instinct to turn yesterday’s feast into today’s comfort. My grandmother called it “using things up.” I call it genius. This isn’t about a fancy artisanal ham; it’s about that thick slice of glazed spiral-cut from last night’s dinner, or even the deli ham you bought for lunches. It’s a softer, gentler cousin to the sausage and bacon sandwiches. The ham gets a little crispy at the edges, the cheese gets beautifully blistered, and the egg brings it all together in a way that feels both special and deeply simple.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 5 mins | 8 mins | 13 mins | 1 | Easy |
Why You’ll Love This Recipe
- It’s the ultimate leftover makeover. Transforms holiday ham or simple deli slices into a glorious breakfast.
- The “open-face” method under the broiler is foolproof. No flipping, no broken yolks, just perfect, runny eggs.
- It feels decadent but comes together in minutes. It’s my secret for a lazy, impressive weekend breakfast.
- The combination of salty ham and rich, runny egg yolk is pure magic.
Grab These
- 1-2 thick slices of cooked ham (about 2-3 oz total—leftover baked ham is ideal, but good-quality deli ham works beautifully)
- 2 large eggs
- ¼ cup (packed) of shredded Gruyère cheese (This is my hill to die on. Its nutty, slightly salty flavor with ham is a match made in heaven. Swiss is a fine substitute.)
- 1 tablespoon of finely chopped chives or parsley (optional, for a fresh pop)
- A pinch of black pepper (you likely won’t need salt, as the ham and cheese are plenty salty)
- 2 thick slices of sourdough bread or a sturdy English muffin, split
- Softened butter, for toast
Let’s Make It
This method is a little different, and once you try it, you might never go back. It’s my go-for-broke, guaranteed-perfect-runny-yolk method. First, position your oven rack about 6 inches from the top and turn your broiler to high. Let it heat up while you prep.
Take your slices of bread or English muffin halves and give them a generous coat of softened butter on both sides. This is going to give us a golden, crispy base that can stand up to the juicy toppings. Place them on a small, broiler-safe baking sheet. Pop them under the broiler for just 60-90 seconds—watch them like a hawk!—until they’re golden brown and toasted. Pull the sheet out.
Now, for the architecture. Tear or slice your ham into pieces and divide it between the two toasted slices, creating a little “well” in the center of each pile of ham for the egg. This helps contain the white. Carefully crack one egg directly into the well on each piece of toast. Don’t worry if some white spills over; it’s all part of the charm.
Season the eggs with a crack of black pepper. Now, shower the top with that glorious shredded Gruyère, letting it fall over the egg and the ham. The cheese is going to act as a delicious barrier, protecting the egg yolk from overcooking while the white sets.
Slide the baking sheet back under the broiler. Now, do not walk away. Not even to pour coffee. Stand there and watch. It will take about 2-4 minutes, depending on your broiler. You’re waiting for the egg whites to turn opaque and set, and the cheese to be melted, bubbly, and spotted with beautiful golden-brown blisters. The yolk should still be jiggly and runny when you gently shake the pan.
Pull them out immediately. Sprinkle with those fresh chives or parsley if you’re using them. Let them rest for just a minute on the baking sheet—the carryover heat will finish setting the very top of the egg white. Then, transfer to a plate. I often eat these with a knife and fork to savor every single bite, but you can absolutely make them into a sandwich by placing one slice on top of the other if you’re using bread.
Nutritional Facts (Per Serving – for open face on sourdough)
| Nutrient | Amount |
|---|---|
| Calories | ~ 550 kcal |
| Protein | 32g |
| Carbohydrates | 32g |
| Fat | 31g |
| Fiber | 2g |
| Sugar | 4g |
| Note: Values are estimates and can vary based on specific ingredients used. |
Variations & Add-Ins
- The “Croque Madame” Vibe: For the ultimate indulgence, after you pull it from the broiler, drizzle the top with a simple béchamel or hollandaise sauce.
- The “Hawaiian” Twist: Use a slice of toasted Hawaiian sweet roll as the base and add a thin ring of fresh pineapple under the ham.
- Dijon Mustard Base: Before adding the ham, spread a thin layer of whole-grain Dijon mustard on the hot, toasted bread. It adds a fantastic tang.
Serving Ideas
This is a knife-and-fork affair in our house. I love it with a simple mixed green salad with a sharp vinaigrette to cut through the richness. A side of roasted asparagus or cherry tomatoes would be absolutely lovely, making it a perfect dish for a relaxed brunch.
Storage & Reheating
This sandwich does not store or reheat well due to the runny yolk. It is emphatically an “eat immediately” creation. If you have leftover ham and cheese, store them separately and make a fresh one tomorrow!
My Two Cents (Pro-Tip)
The broiler is your best friend and your worst enemy. It works fast. The difference between a perfectly runny yolk and a hard, overcooked one is about 30 seconds. Watch it like your breakfast depends on it—because it does. When the cheese is bubbly and blistered and the white is just set, it’s done.
You Asked, I’m Answering (FAQ)
Q: Can I make this for a crowd?
A: Absolutely! This method is fantastic for feeding a group. Just toast all your bread slices on a large sheet pan, top them with ham and crack the eggs, cheese, and then broil them in batches. It’s so much easier than standing over a skillet for half an hour.
Q: My egg white is still a little clear and runny on top when the cheese is done. What do I do?
A: This happens! The solution is simple. Once the cheese is nicely browned, take the pan out and just let it sit on the stovetop for 2-3 minutes. The residual heat from the pan and the hot bread will continue to cook the egg white without touching that precious yolk. Patience is key.