Breakfast Ham and Egg Sandwich

Jamie Purviance

  • People

    Serves 2

  • Prep Time

    10 mins

  • Grilling Time

    3 to 5 mins


the Ingredients

Ham And Egg Sandwich Hero
  • Completed step 2 large eggs
  • Completed step 2 teaspoons whole milk
  • Completed step ¼ teaspoon kosher salt
  • Completed step ⅛ teaspoon freshly ground black pepper
  • Completed step ½ tablespoon unsalted butter, softened, plus more for spreading
  • Completed step 4 slices sourdough bread, each about 1/2-inch thick
  • Completed step Dijon mustard
  • Completed step 2 ounces sharp cheddar cheese, thinly sliced, divided
  • Completed step 5 ounces leftover ham, thinly sliced, divided
  • Completed step ¼ avocado, sliced crosswise, divided

Special Equipment

  • Weber Gourmet BBQ System Griddle

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  • In a bowl whisk the eggs, milk, salt, and black pepper. Melt the 1/2 tablespoon butter in a small skillet. Add the eggs and cook, stirring to scramble, about 3 minutes for medium-cooked. Set aside.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F). Preheat the griddle over direct medium heat for 5 minutes.
  • Lightly butter one side of each bread slice. Place the bread, butter-side down, on a plate. Lightly spread the top sides of the bread slices with mustard. Arrange the cheese on two pieces of bread. Layer with the ham, eggs, and avocado.
  • Place the 2 remaining pieces of bread, butter-side down, on the griddle. Toast until golden, 1 to 2 minutes. Remove from the griddle. Place the layered sandwich bottoms on the griddle. Top each sandwich with a toasted bread slice. Grill, with the lid closed, until the cheese melts and the bottoms are golden brown, 2 to 3 minutes. Using a spatula, transfer the sandwiches to serving plates. Serve at once.

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