Ham & Cheddar Green Chile Breakfast Sandwich
The green chiles in this sandwich are mild, so if you want to heat things up a bit, substitute salsa or serve hot sauce at the table. You can also substitute cooked bacon or sausage patties for the ham or mozzarella for the cheddar.
4 (1/4-inch thick) slices ham, cut to fit an English muffin
4 large eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 whole canned mild green chiles, drained, split open and trimmed to fit an English muffin
4 slices cheddar cheese
4 English muffins, split, toasted and lightly buttered
1/2 cup cooked hash brown potatoes, warm
- In a large nonstick skillet over medium heat, heat the ham until browned, about 2 minutes per side. Transfer to a plate, cover to keep warm and set aside.
- If necessary, wipe out the skillet. Return it to medium heat and coat with nonstick spray. One at a time, add the eggs and sprinkle with the salt and pepper. Cook until set on one side, 1 1/2 to 2 minutes. Carefully turn the eggs, then top with the chilies and cheese. Cover and cook until the eggs are set and cheese is melted, about 1 minute. Remove the pan from the heat.
- Arrange the bottoms of the English muffins on plates or a platter. Top with the hash browns, ham and eggs. Add the muffin tops and serve.
Makes 4 servings.
Recipe by Jenny Flake of picky-palate.com.
Recipe and photograph provided courtesy of National Pork Board.