The crust is crispy, the egg is perfectly cooked, and the cheese has melted just right. 

I have to admit that this is the best ham, egg and cheese sandwich that I have ever made, if I do say so myself.

It all started with the usual question to myself, what am I going to eat? Well, if you have that thought pop up, whether for breakfast, lunch or supper then think of this sandwich. I promise that you won’t be sorry.

Doggone Good Ham, Egg and Cheese Sandwich

2 slices of  English muffin bread, available at your local supermarket bakery, or made by you

Duke’s or your favorite mayo on each side, or change it up and put a thin layer of strawberry or blackberry jam on each side

1 slice of Tavern ham, folded to fit the bread

1 egg, directions below

sliced cheddar cheese to cover one side of the bread

Spray a skillet with non-stick spray. Add the egg to the skillet. Using a fork, poke the yolk. The egg will spread, but DON’T scramble it. Salt and pepper the egg if you choose. Let the egg cook on one side and flip it over. Cook just until the white is cooked but the yolk is not set. Remove to a plate.

Cover each slice of bread on one side with mayo or jam. Add folded ham, add the cooked egg to the top of the ham. On the other side of the bread with mayo, place slices of Cheddar cheese. Put the cheese side over the egg.

Spray the bread with non-stick cooking spray and place the sandwich, sprayed side down in a skillet over medium heat. Spray top side of the bread with non-stick cooking spray. Cook sandwich until brown and crisp on the bottom and turn to brown the other side. When ready, remove from heat, slice in half and devour.