Open Faced Egg Sandwich with Ham and Cheesy Hash Browns
Week number two of homeschooling complete, and I don't know about you, but I'm FRIED! Breakfast on the weekend is one of my favorite things to wake up to, especially when its been a tough week. I make a point to make us breakfast every morning, because its the most important meal of the day. It jump starts your metabolism which actually helps burn calories throughout the day. On the weekends, when I have more time, I like to spoil us by taking it up a notch. It could be Belgium waffles in the waffle maker, cinnamon nutmeg pancakes with fruit (Drew's favorite), or some kind of crazy eggs like we had today. Recipe for Open Faced Egg Sandwich with Ham and Cheesy Hash Browns:
Ingredients:
1 cup shredded hash browns
1 slice American cheese
1 slice of bread
2 slices black forest ham
1 egg
salt, to taste
freshly ground black pepper, to taste
olive oil cooking spray
Directions:
Prepare the hash browns following the directions on the bag. When they’re done cooking, remove them from the heat and set aside. Top them with a piece of American cheese. The cheese will melt perfectly while you make the rest of the sandwich.While your hash browns are cooking, toast your bread.Preheat non-stick skillet on medium high heat. Spray it with a light layer of cooking spray. Add the ham, and sear it until lightly browned, 1-2 minutes on each side or until it is cooked through. Set aside.In the same skillet you seared the ham, spray another layer of cooking spray and heat over medium heat. Carefully break your egg into the skillet, making sure it stays in tact. Season with salt and pepper and cook until the whites are nearly set on top and the yolks are still runny, about 2 minutes. Using a spatula, gently flip the egg and let it cook another 30 seconds or so.Assemble your open faced sandwich: On a plate, place your piece of toast. Top it with the ham. Next add your cheesy hash browns. And finally top it with your egg.
To Make It Gluten Free: Skip the toast or use a GF bread
