When my sons were born, many friends were kind enough to drop off dinner. I often wondered how I ever would have gotten dinner on the table those first few weeks if it weren’t for the kindness of those dear friends. After the birth of my second son, one clever person delivered breakfast sandwiches. I remember wondering, however, if they would really be good the following morning. They seemed like the sort of food that should be eaten immediately.
Well, I was wrong to wonder. They were incredible. I’ve made them many times since. I mean, everyone loves a good egg sandwich, right? The only problem is that we don’t often have time to make them in the morning. Sometimes, I make these for breakfast-for-dinner, and I double the recipe and prepare extra for breakfast later in the week. You can even freeze them. The trick to reheating quickly while maintaining good crispness is to open the sandwich and microwave the egg half until barely warm. Then, transfer both halves to the toaster oven until the insides are hot and the bread is crisp.
- 4 English muffins
- 7-8 large eggs, beaten
- 3-4 ounces cheese (I like Cooper sharp)
- 2-3 slices prosciutto
First, bake prosciutto slices on a baking sheet at 350 degrees for 10-13 minutes, or until crispy. Watch closely at the end to prevent burning. I have also discovered that grilling for about a minute produces a perfectly crisp piece of prosciutto with no clean up!
Start cooking the eggs like you are making an omelet. Let eggs start to set on the bottom, then stir, keeping some large pieces in tact. These will lay easily on the muffin halves. Cook to your liking. (I like mine just the tiniest bit on the moist side.)
Toast the English muffin halves on a baking sheet in a 350 degree over for seven minutes. Remove from oven and place cheese on four of the halves. Return them all to the oven and bake about four more minutes, or until muffins are crisp and cheese is melted.
Assemble the sandwiches by placing one quarter of the egg on each of the four melted-cheese muffin halves. Top egg with a quarter of the prosciutto, then top with the remaining muffin halves.
Eat immediately or wrap in foil and refrigerate for several days or freeze.