Breakfast: Ham and Deviled Egg Breakfast Sandwiches

Recipe by Justin Chapple This irresistible breakfast is a hybrid of an egg salad sandwich and an Egg McMuffin. It combines spicy, pickle-laced egg salad on a toasted English muffin with warm smoky ham and crispy frisée.

Ingredients

8 large eggs
1/4 c. mayonnaise
1 tbsp. Dijon mustard
1 tsp. Hot sauce
3/4 tsp. hot paprika
1/4 c. finely chopped dill pickles
1 1/2 tbsp. brine from the pickle jar
1 tbsp. thinly sliced scallion
kosher salt
Freshly ground black pepper
1 c. torn frisée
1 1/2 tsp. extra-virgin olive oil
4 slice baked country ham
4 English muffins

Instructions

In a saucepan, cover the eggs with water and bring to a boil. Simmer over moderately high heat for 8 minutes. Drain and cool the eggs slightly under cold running water. Peel the eggs and coarsely chop.
In a large bowl, whisk the mayonnaise with the mustard, hot sauce, paprika and 1 tablespoon of the pickle brine. Fold in the chopped eggs, pickles and scallion and season with salt and pepper.
In a medium bowl, toss the frisée with the olive oil and the remaining 1/2 tablespoon of pickle brine. Season the frisée with salt and pepper.
Preheat a large cast-iron skillet. Fry the ham slices, turning once, until lightly browned, about 2 minutes. Lay the ham slices on the muffin bottoms and top with the egg salad and frisée. Close the sandwiches and serve. Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.

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