Today we’ll look at a very simple and quick recipe on how to make an oven baked, open-faced egg & ham sandwich. This recipe is perfect at any time of the day, any day of the week. With Easter just around the corner, this might be an ideal recipe to use up some of your leftovers.
Obviously, I’m making this a bit before, but just imagine I’m using Easter ham leftovers. Also a quick and easy way to use up leftover boiled eggs in a new and creative way.
With some small adjustments, you can also change the taste to suit your desires.
Before we get started, make sure to check out the video on my YouTube channel.
INGREDIENTS
- 3 boiled eggs
- 150g sliced ham
- 200g diced bacon
- Half an onion
- Green onion
- 100ml Milk
- 2 cloves of garlic
- 50g of butter
- Salt
- Pepper
- 1 Tbsp flour
- Bread
- Yellow Cheese
- Horseradish cream (optional)
Start by hard boiling your eggs, 8-10 minutes should be more than enough.
Until the eggs are boiling dice up your onion and chop your garlic. You can do it as fine or as rough as you prefer.
Continue with slicing up the ham into bite sized pieces. If you prefer them smaller go for it.
Put a frying pan over high heat and drop in your diced bacon.
Whilst the bacon is crisping up, add some ice cubes and cold water to a container. We’ll take out the hard boiled eggs in this and let them cool down before peeling.
Once the bacon is nice and crispy we’ll be adding our onions, garlic, some butter and our sliced and diced ham.
Make sure to give it a good stir before moving on to adding a tablespoon of flour.
Give it one more stir and make sure to cook out your flour. Shouldn’t take more than a couple of minutes.
Let’s start adding some milk to the mixture, add it bit by bit whilst stirring in between, we are looking for a creamy end result.
At this stage don’t forget to check for seasoning. The ham and bacon is already salty so just check and add more if needed, along with some black pepper.
Our base ingredients for the sandwich are almost done, we’ll just need to grate some cheese, peel and slice our eggs, and prepare our bread so we can start assembling.
This step is optional but you can add some horseradish cream to the base, just to give it a bit of a spicey kick.
If you prefer, and want to make things easier you can just crush your boiled eggs to the ham and bacon mixture.
On your slice of bread, with or without horseradish, generously spread the ham and egg mixture. Top with cheese and bake in a 200C oven for a few minutes. Until they are golden brown and looking delicious.
You can serve them as they are or you can have what ever side dish you might desire. For example, I like to have it with a nice spinach and apple salad.
Now, let’s talk a bit about customizing this dish to your taste:
- For a vegetarian option you can swap the ham and bacon to any kind of bean you like, red, white, black, kidney beans, butter beans, even chickpeas, whatever you desire.
- Instead of the yellow onion I used, you can use red onion you can try adding more green onions or chives.
- If you want it to be more luxurious, add some mayo instead of the horseradish cream.
- You can also play with the seasoning, I also added a pinch of coriander to the mix, but you can try smoked paprika or any other herb/spice that you might prefer. Parsley or cilantro would also go well.
- If you don’t want to eat it on bread, that’s ok, you can make it with more milk and use it as a dip for chips or crackers.
Give this open-faced egg & ham sandwich recipe a try and let me know in the comments if you’ve put a spin on it. Bon Appetit.