Hi! I’m Tom Papoutsis. We’re going to do a segment today on sandwiches. The first sandwich I want to do is essentially it’s a breakfast sandwich, a ham, egg, and cheese sandwich. You can use bacon, egg, and cheese. You can do sausage, egg, and cheese. The base is being egg and cheese. If you don’t want cheese, don’t put the cheese on. But it’s kind of a good sandwich that I’ve learned to make over the years. I know my kids enjoy it, that’s how I first got started with my son when he was little. He always said, “Daddy, I said I want a cheese sandwich.”
Well, cheese sandwich was like an egg and cheese sandwich or a ham, egg and cheese sandwich. So, very simply, what we’re going to do we’re going to put our pan on our hot plate, go to about medium high heat. And we’re going to coat the pan. It’s a nonstick pan, but it doesn’t mean that it’s necessarily nonstick. What I like is for my egg to kind of slide in the pan. So, what we’re going to do is put a little bit of butter in. We’ll put that butter in there, let that melt. We’re going to start out with an egg. We’re going to give it a couple of seconds here.
What I’m doing here is I coat the pan real well with this butter. As far as I’m concerned, this whole thing with the trans-fatty acids and everything with oils, I think that the body can handle butter a lot better than a can of these oils. So I tend to use a moderate amount of butter, use it sparingly. Don’t use big gabs of it. Use enough that you can do what you need to with.
So, we’re letting this melt down. Let’s see where we’re at here and what I do is I just kind of let that kind of flow and coat the pan real nice. We’re getting most of that covered and that’s pretty good. I want to get that nice and hot so that whenever I break my egg, what’s going to happen is, is it’s going to stay in place. It’s not going to run all over the place. The whole thing we do with this is once I break the egg, I’m going to break the yolk.
On this particular sandwich, some people will like to use like a scrambled egg. Personally myself, I don’t like to use a scrambled egg. I just basically put the egg in there and give it a break, just like this. Let’s go with it. We’re going to go ahead break the egg, put your thumbs together. Pull it apart so that you don’t get any shells, nice and easy just like that.
Now, what I want to do I’m going to take my shell and just bust the yolk just like that. That’s it. Now we’re going to let that start to fry up. I like to give it a little shake. We kind of make sure that things are there. If you actually see the egg here, the yolk just broke, and it’s just kind of flowing. Our egg is starting to fry up real nice for us right now. You can see I kind of give it a little nudge on the pan.
The butter helps that kind of slide around in the pan like that, okay. We got that kind of going, if we give it just a couple of seconds here. Then what we’re going to do is we’re going to flip this, and when I flip it like I say we’re going to put the ham on it at that point.
So, right now we’ve got that to about that point. What I want to do is get this to a point where I can just shove this in real quick up, didn’t go right. Let’s go that way, there we go. Now we’re going to flip that over. Alright, I’m going to cut the heat back, just a touch. We’re going to put our ham on. I’ve got a couple of slices. It’s just a deli ham.
Now, what I’m going to do is let that sit like that for just a couple of seconds so that underside of the egg can cook a little bit and trust me. At this point, this thing is going to go pretty quickly for us. So, what I’m going to do, I’ve got a little bit of seven grain bread here that I’m going to use. I’m going to pop this in the toaster. So, we’re going to toast our bread, get that going. Now, this egg is ready to be flipped, and we’re going to put the ham on the bottom at this point.
Once we get the ham on the bottom, we’re going to take some good American cheese. This is good, real American cheese not that stuff with a bunch of oil in it. Go to the deli, have them slice good American cheese for you. We’re going to put that on there. Now, at this point, I’m going to cut this heat off. We’re going to turn it off completely and we’re just going to let that sit. The gauge on this, when that toast pops, this is ready to go.
We’re going to let that melt. If you’re big into cheese, guess what, turn another piece on it, if you like cheese. We’re just going with one at this point. You can see the cheese is starting to melt. So, we’re going to wait for this cheese to melt and as soon as the cheese is done melting, and our toast pops up, we’re going to have ourselves a nice breakfast sandwich. Our toast has popped up.
At this point, we’re going to open your bread up like this, come in underneath your ham, put it right on there like that, and take my pan off the burner. Just take this, if you like, if you want more butter, you can always butter this. To me, it’s a little much. All you got to do is put this on like this, just tuck it down. Just like that. There’s your breakfast sandwich.
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