Name: Moons Over My Hammy Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 5 tablespoons salted butter (softened and divided); 8 large eggs; 8 slices sourdough bread (or other Artisan bread); 4 slices Swiss cheese; 4 slices American cheese; 16 slices deli ham (thinly sliced)

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Introduction

Moons Over My Hammy is a comforting, hearty breakfast sandwich that combines fluffy scrambled eggs, melted cheeses, and savory ham piled between crisp, buttery toasted sourdough. This classic dish is perfect for a weekend brunch or a satisfying start to your day.

A close-up view of a sandwich made with two slices of toasted bread that have a light brown, crispy texture with some flour dusting on the crust. The sandwich has four main layers visible: at the bottom, a layer of melted white cheese resting on the bottom slice of bread, followed by a layer of folded pink ham. Above the ham, there is a layer of fluffy scrambled eggs with a soft, yellow color. On top of the eggs, a slice of bright orange cheddar cheese is slightly melted, just beneath the top slice of toasted bread. The sandwich is placed on a white plate with a white marbled texture in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 tablespoons salted butter (softened and divided)
8 large eggs
8 slices sourdough (or other artisan bread)
4 slices Swiss cheese
4 slices American cheese
16 slices deli ham (thinly sliced)

Instructions

Step 1: In a medium non-stick skillet over medium-low heat, melt 1 tablespoon of butter.
Step 2: While the butter is melting, whisk the eggs in a medium mixing bowl until well beaten.
Step 3: Pour the egg mixture into the heated skillet. Cook over medium-low heat, gently lifting cooked eggs with a silicone spatula to allow uncooked eggs to reach the pan surface.
Step 4: Stir only a couple of times and remove the pan from heat as soon as no liquid egg remains. Set aside and let the eggs finish cooking in the warm pan.
Step 5: Spread ½ tablespoon of the remaining butter evenly on one side of each bread slice.
Step 6: Heat a large non-stick skillet or griddle over medium heat. Place each slice of bread, buttered side down, into the skillet. Cook four slices at a time if needed.
Step 7: For each sandwich, place one slice of Swiss cheese on one bread slice and one slice of American cheese on the other. Layer 4 slices of ham over the Swiss cheese.
Step 8: Cook over low-medium heat until the bread is toasted and the cheese melts, allowing the ham to warm through.
Step 9: Evenly divide the scrambled eggs onto the American cheese bread slices. Bring the two halves together.
Step 10: For the classic presentation, serve the sandwich with the eggs toward the top half and ham on the bottom. Enjoy warm.

Tips & Variations

Use artisan breads like ciabatta or sourdough for better texture and flavor.
Substitute ham with turkey or cooked bacon for variation.
For extra richness, add a smear of mayonnaise or Dijon mustard inside the sandwich.
Cook the eggs gently on low heat to keep them soft and creamy.

Storage

Store leftover sandwiches wrapped tightly in the refrigerator for up to 2 days. Reheat gently in a skillet or toaster oven to maintain crispness and prevent the bread from becoming soggy. Avoid microwaving directly to preserve texture.

How to Serve

The image shows a close-up of a thick sandwich with several layers, placed on a white marbled surface. The sandwich has three main pieces of toasted bread, each light golden brown with a slightly crispy texture. The bottom layer is scrambled eggs, soft and yellow, sitting on the first slice of toasted bread. Above that is a layer of melted white cheese, smooth and creamy, topped with several folded slices of pink ham, neatly stacked. The next layer is scrambled eggs again, soft and fluffy, followed by a layer of melted orange cheddar cheese. The sandwich is cut in half, showing the layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these sandwiches ahead of time?

While you can prepare the components in advance, assembling and toasting the sandwich right before serving ensures the best texture and flavor.

What can I use if I don’t have Swiss or American cheese?

Mild cheeses like cheddar, provolone, or mozzarella make good substitutes and melt well for this recipe.

Moons Over My Hammy Recipe

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★★★★★

4.9 from 112 reviews

Moons Over My Hammy is a nostalgic, savory breakfast sandwich featuring fluffy scrambled eggs, layers of Swiss and American cheese, and thinly sliced deli ham, all toasted between buttery sourdough bread. This hearty sandwich is perfect for a satisfying morning meal or brunch.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 sandwiches 1x
Category: Breakfast Sandwich
Method: Frying
Cuisine: American

Ingredients

Scale

Eggs & Butter

5 tablespoons salted butter (softened and divided)
8 large eggs

Bread & Cheese

8 slices sourdough bread (or other Artisan bread)
4 slices Swiss cheese
4 slices American cheese

Meat

16 slices deli ham (thinly sliced)

Instructions

Prepare the skillet and melt butter: In a medium non-stick skillet over medium-low heat, melt one tablespoon of the softened butter. This will be used for cooking the eggs.
Beat the eggs: While the butter is melting, crack the eggs into a medium mixing bowl and whisk vigorously until the eggs are well beaten and evenly mixed.
Cook the scrambled eggs: Pour the beaten egg mixture into the heated skillet. Cook over medium-low heat, using a silicone spatula to gently lift cooked eggs from the bottom and let the uncooked eggs flow underneath. Stir only a few times to maintain large, fluffy curds.
Finish cooking the eggs: Continue cooking on low heat until no liquid egg remains. Remove the pan from heat and set aside so the residual heat gently finishes the eggs, ensuring they are soft but fully cooked.
Butter the bread: Use the remaining 4 tablespoons of butter to spread about half a tablespoon evenly on one side of each slice of bread. This will help the bread toast nicely in the next step.
Toast the bread: Heat a large non-stick skillet or griddle over medium heat. Place each slice of bread, buttered side down, onto the skillet. Cook four slices at a time or all eight if your pan is large enough until golden and toasted.
Assemble sandwich with cheese and ham: For each sandwich, place one slice of Swiss cheese on one slice of toasted bread and one slice of American cheese on the other slice. Pile four slices of ham on top of the Swiss cheese side for each sandwich.
Melt cheese and heat ham: Continue cooking the sandwiches over low to medium heat until the bread is toasted, cheese has melted, and ham is warmed through.
Add scrambled eggs: Divide the prepared scrambled eggs evenly onto the bread halves topped with American cheese. Carefully bring the two halves of each sandwich together, folding the egg side on top.
Serve warm: Serve the Moons Over My Hammy sandwiches while still warm, ensuring the eggs are on top and ham is on the bottom for the perfect bite every time.

Notes

Use artisan or sourdough bread for the best texture and flavor.
Cooking eggs on low heat helps to keep them soft and fluffy.
Butter the bread evenly for a golden, crispy toast.
For a quicker method, you can cook all eight slices of bread if your pan size permits.
Feel free to substitute the ham with turkey or bacon based on preference.
Serve immediately for the best texture; reheated sandwiches may lose crispiness.

Keywords: Moons Over My Hammy, breakfast sandwich, scrambled eggs sandwich, ham and cheese sandwich, toasted sourdough sandwich, savory breakfast