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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://cookwithruby.com/moons-over-my-hammy-recipe/