Toasted Egg & Ham Sandwiches with Cranberry Butter
A quick and easy post holiday lunch that can be whipped up on under 30 minutes!
Make This Recipe
Ingredients
Sandwiches
- 4 slices of French bread or leftover dinner rolls or croissants
- 3-4 slices of ham per sandwich
- ¼ cup (shredded) or 1 slice of Swiss cheese
- Small handful of arugula, per sandwich
- Salt and pepper, to taste
- 4 Eggland’s Best Eggs (large)
Cranberry butter
- ½ cup salted butter, softened
- ¼ cup cranberry sauce
Preparation
Cranberry butter
In a small bowl mix together the softened butter and cranberry sauce until combined. Cover and refrigerate until needed.
Sandwiches
Preheat oven to 375 F.
Halve 4 slices of bread on a cutting board.
Add ham and swiss, transfer sandwiches to a lined baking sheet and toast for 10 minutes, or until the cheese is melted.
Remove from oven and allow to cool slightly before adding arugula.
Spread 1 tablespoon of cranberry butter on the opposite side before topping with a sunnyside up egg.
Close sandwiches and serve immediately.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 sandwich |
|---|---|
| Calories | 441 |
| Fat | 31 g |
| Saturated Fat | 17 g |
| Cholesterol | 257 mg |
| Sodium | 691 mg |
| Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Protein | 17 g |