Recipe Details

Ham Sandwich with Greens and Eggs

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 1


Cook to 145 F with 3 minute rest


2 thin slices Black Forest ham, fully cooked
2 slices red onion, paper thin slices
1 teaspoon olive oil
2 eggs
1 to 2 thin slices fresh mozzarella cheese, (about 1 1/2 ounces total)
2 1/2-thick slices sourdough bread, OR whole wheat bread (about 4 to 5 inches in diameter)
1/3 cup mixed baby greens
2 tablespoons basil pesto

Cooking Directions

Soak onion in a small bowl of ice water for 2 minutes.
While onion is soaking, cook ham in a large nonstick skillet or sauté pan over medium-low heat about 6 minutes or until edges begin to curl and become crispy. Transfer ham to a plate.
In the same skillet or pan, heat oil over medium heat. Break eggs into skillet. Slightly break yolks with the tip of a sharp knife. Cover and cook about 3 minutes or just until whites are set and yolks are cooked, turning over halfway during cooking. Transfer eggs with ham on plate; cover to keep warm.
Meanwhile, drain onions and layer ham, mozzarella and onion slices on 1 slice of bread. Top with second slice of bread. Press down on sandwich with palm of your hand. Place in skillet and cook, covered, for 30 to 60 seconds on each side or until toasted.
Transfer sandwich to cutting board, and open sandwich. Layer greens and eggs on top; spread with pesto. Close sandwich and cut in half to serve.
1 serving

Serving Suggestions

Celebrate Dr. Seuss with a fun sandwich to serve up to green eggs and ham. Recipe courtesy of Michael Symon.

Nutrition Information

Calories: 690 calories
Protein: 41 grams
Fat: 38 grams
Sodium: 1520 milligrams
Cholesterol: 480 milligrams
Saturated Fat: 12 grams
Carbohydrates: 48 grams
Fiber: 5 grams

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About the Cut: Ham

Cured ham is leg meat that has been dry- or wet-cured. Hams are labeled according to the amount of water added to the ham during the curing process. Because the leg muscle is a well-exercised part of the hog, ham is surprisingly low in fat.

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About the Cooking Method: Sauteing

1)Heat a small amount of oil in a large heavy skillet over a medium-high heat.
2)Place pork in skillet; do not cover.
3)Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly.

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Tips and Tricks

Buying, Handling & Storage Tips

The National Pork Board does not encourage freezing cooked ham, since it affects the quality and mouth-feel of the meat However, leftover ham for use in soups or casseroles can be cut up into slices or cubed and stored in the freezer for 2 to 3 months.

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Butcher's Tips

All varieties of cured ham are either boneless or bone-in. Bone-in hams are traditionally considered more attractive and boneless are considered easier to serve because of simplified carving. Bone-in hams are available in a variety of shapes - whole or as a shank or butt half. Boneless hams also are available in a variety of sizes.

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