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~Ham and Cheese in a Folded Egg Pocket Sandwich~

IMG_4586This is the breakfast sandwich I send my husband carrying in-hand out the door with a to-go cup of coffee when he's leaving on a business trip at 4:30AM.  This is the breakfast I made for my three boys, one-at-a-time, as they took turns in the shower, dressed, and straggled down the stairs before school -- our 'Johnny-come-lately' would eat his while walking to the school bus stop. This is the one I make for myself when everyone has left the building and I'm (finally) home alone. Making these to order ("with or without", meaning cheese) on my little camp stove for early morning Penn State tailgates at Beaver Stadium was hugely popular -- they pair great with a Bloody Mary (most men wanted seconds).  Once you make one, you won't need a recipe. 

IMG_45111  teaspoon salted butter

2  extra-large eggs

2-3  tablespoons water

a literal pinch of sea salt

2 very-thin slices lean, deli-syle ham, your favorite kind

2  tablespoons finely-grated (not sliced) cheddar or Swiss cheese

1  English muffin, split and toasted

IMG_4516 IMG_4516~ Step 1. Place eggs in a 1-cup measuring container plus add enough water to total 1/2 cup liquid, about 2-3 tablespoons.  Add a pinch of sea salt -- there is no need to measure salt.  More than a pinch is too much salt.  In a 10" nonstick skillet, melt 1 teaspoon salted butter over medium heat.

IMG_4523 IMG_4523 IMG_4523 IMG_4523~Step 2.  In a gentle, slow, steady stream, add the beaten eggs to the moderately hot skillet.  Do nothing for 10-15 seconds, until the eggs just start to set up on the bottom.

IMG_4528 IMG_4528 IMG_4528Step 3.  In a series of "skillet on and off an on the heat" moves, lift the skillet up and off the heat, swirl the pan to distribute the egg mixture up and around the sides of the pan and return the skillet to the heat. Repeat this 4-6 more times, until the remaining liquid doesn't want to move around in the pan.  Without swirling, spend about 15-20 more seconds lifting the pan on and off the heat until the remaining eggs START to look dry on the surface and steam bubbles are building up underneath.

Note:  All the "on and off lifting" keeps the eggs from overcooking and browning.  Browning = Dry.

~ Step 4.  Filling and folding eggs goes super-fast so pop that English muffin into the toaster now.

IMG_4628 IMG_4628 IMG_4628 IMG_4628 IMG_4628 IMG_4628 IMG_4628~Step 5. Place two slices of deli-style ham on top of the eggs, leaving a 1 1/2" border around the perimeter of the pan.  If you like cheese on your breakfast sandwiches (Joe does, I do not) now is the time to add 2 tablespoons of grated, not sliced, cheddar or Swiss.  Sprinkle it in a 4" circle over the ham. To fold, using a large spatula, fold the side closest to you up and into the center.  Fold the left side into the center, followed by the right side into the center.  Fold the last remaining side, the one farthest away from you, to the center to form a perfect square w/filling(s) encased.

Note:  Wouldn't it just be easier to slap a slice of cheese on top of the ham?  Well, yes it would, but, when it comes time to fold the eggs, you would find that a square of not-yet completely melted cheese causes the fragile eggs to crack around the corners, and, the most beautiful part about this sandwich is how the fillings stay totally encased in the eggs until it is time to eat.

IMG_4661 IMG_4566 2~ Step 6. Flip the egg pocket over. Place the bottom of the hot English muffin on a piece of foil, place the egg pocket on top, followed by the hot muffin top.  Seal foil around the sandwich, to allow bread to steam a bit, about 1-minute.  Use this time wisely:  wash and dry the skillet.

Ok -- open the foil -- take a look, take a second look too:

IMG_4667Welcome to McMel's early morning kitchen:

IMG_4705Ham and Cheese in a Folded Egg Pocket Sandwich:  Recipe yields instructions to make 1 egg pocket sandwich at a time.

Special Equipment List:  1-cup measuring container; fork; 10" nonstick skillet; spatula; toaster; aluminum foil

6a0120a8551282970b022ad3950339200dCook's Note: There's nothing like waking up to the ethereal smell of freshly-baked cinnamon rolls.  That said, if you're the cinnamon-roll baker, unless your family sleeps until Noon, "pulling that off" means getting up long before dawn -- yawn. My happy little twist on classic cinnamon rolls, which lets a pre-programmed bread machine mix and proof my recipe for cinnamon-raisin bread dough, will get you an extra 55-minutes of AM snooze time.  Tick, tock.  It's smooth and stress-free sailing after that.  The super-manageable dough pats out easily, store-bought cinnamon-sugar gets sprinkled on top, roll, slice and in the muffin tins they go to proof.  Poof -- bake and your done. To try another one of McMel's breakfast kitchen favorites:  ~ Cinnamon 'n Raisin Cinnamon-Swirl Muffins ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)


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