Ingredients
Scale
- 4 English muffins, sliced and toasted
- 4 large eggs
- 4 slices cheddar cheese
- 4 slices deli ham
- Kosher salt, to taste
Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C)
- Lightly grease 4 round ramekins and place them on a baking sheet
2. Cook the Eggs
- Crack one egg into each ramekin
- Add a pinch of salt
- Lightly beat each egg just enough to break the yolk
- Bake for 12–15 minutes, until set
3. Remove Eggs
- Let cool slightly
- Run a knife around the edges to release each egg round
4. Assemble the Sandwiches
- Place bottom half of toasted English muffin
- Layer:
- 1 slice cheddar cheese
- 1 slice deli ham
- 1 baked egg
- Top with the other muffin half
5. Serve
- Serve warm, or wrap for an on-the-go breakfast
Notes
- Grease well: Prevents eggs from sticking to ramekins
- Don’t overbake: Keeps eggs tender instead of rubbery
- Toast muffins lightly: Maintains structure without drying out
