Variation on a Breakfast Sandwich

Here’s a slight variation on the popular egg, cheese and meat breakfast sandwich, usually serve on an English muffin or buttermilk biscuit, and most often purchase at the local fast food, er, emporium. I call it the Breakfast Club (not to be confused with the movie of the same name…), and is quite simple to make:
6 slices of whole grain or rye bread
2 large eggs
1/4 lb. thinly slice deli ham or 2 slices Canadian bacon
Butter for…buttering
2 slices cheese (American or Swiss) or 1/2 cup shredded Cheddar
Salt and pepper to taste
8 long toothpicks

Spray non-stick pan with Pam or other cooking spray and heat until spray starts to shimmer. Add ham to pan and saute quickly until warm. In the meantime, toast the bread. Remove pan from heat and cover. In a bowl, beat eggs, adding salt and pepper according to preference. As slices of bread finish toasting, spread one side of 4 slices with butter; with remaining two slices, spread both sides with butter. Pile ham evenly (or bacon) on two of the slices that have been buttered on one side, placing the meat on the buttered side. Quickly scramble the eggs in the same pan. While eggs are cooking, put cheese on the ham/bacon and place under broiler for a few seconds until melted. Move to plates and cover each with the slices of toast buttered on both sides. Divide eggs evenly and distribute between the two sandwiches. Cover with last two slices of toast, buttered side down. Place 4 toothpicks into each sandwich so that there is one in the middle of each of the four sides on each sandwich; cut corner-to-corner between toothpicks to make four triangular stacks of each sandwich - like a club sandwich. Serve immediately.

Serves 2. :smile: