Thursday, May 23, 2013

Om, nom, nom

Daniel Humm’s Ham and Egg Sandwich

Serves 4 (or two guys)

8 slices rye bread, 1/4 inch thick
1 pound sliced Consider Bardwell Farm Rupert cheese (an aged raw cow’s milk cheese made in the style of Gruyère)
1 pound thinly sliced smoked ham
1/2 cup butter, at room temperature
1 tablespoon canola oil
4 eggs

Preheat the oven to 350°F. Build each sandwich by starting with a piece of bread, followed by cheese, ham, and then more cheese. Using a 2 1/4-inch round cutter, punch a hole through the layers of ham and cheese and the bottom piece of bread; remove the circle of ham, cheese, and bread. Top with an unpunched slice of bread. Spread butter on both sides of the sandwiches. Heat the oil in a large cast-iron skillet over medium-low heat (use two skillets if necessary to hold all 4 sandwiches). Place the sandwiches, hole-side down, in the skillet, and reduce the heat to low. Cook until golden brown, 3 to 4 minutes. Flip the sandwiches and crack the eggs into the holes. Transfer the skillet to the oven and bake until the egg is cooked and the cheese is melted, 10 to 12 minutes.

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1 comment:

  1. Oh wow. That looks delicious! Might try that this weekend.