Breakfast for Lunch: Ham, Egg, and Cheese Sandwich

Breakfast is my favorite meal of the day, and today, I wanted to have breakfast twice. Hence, the breakfast sandwich (click here to see an earlier post of my sweet breakfast sandwich). Since I have already posted about a sweet breakfast sandwich, here is the savory one I ate for lunch.

What You’ll Need
2 slices of bread
2 slices of honey maple ham
2 eggs
1/4 sprig of dill
4 pieces of comté or gruyere cheese (roughly the size of a sliced carrot for crudité)
1 tsp olive oil

Directions
1) Crack eggs and beat with a whisk. Add dill to eggs.
2) Put olive oil in a frying pan under low heat.
3) Put eggs in pan and stir often with a wooden spoon. The key to making good scrambled eggs is patience – you don’t want to cook them under high heat and burn them. Low and slow is the way to go. But honestly, when you are only cooking two eggs, they take a couple of minutes. You want the eggs a little runny because they will cook some more when they are in the sandwich.
4) Assemble the sandwich: On one slice of bread, first put eggs, then ham, and finally cheese. Close the sandwich with the other slice of bread.
5) Put the sandwich in the same pan you used to cook the eggs, and toast for roughly 1 minute on each side, so that the bread gets golden brown. I used a sauce pan as a weight on my sandwich, so that the bread would toast more.

Enjoy!