Sourdough Egg Breakfast Sandwich

Ingredients

• Egg

  Whole, fresh eggs

  1 large or 50g

• Salt

  Table

  5 dash or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cheddar cheese

  2 slice (1 oz) or 56g

• Sourdough bread

  French or vienna

  1 slice, large or 96g

Directions

1. Preheat oven to 350 degrees F. Spray a jumbo muffin tin or small ramekins with nonstick spray.
2. Use the large muffin tin or small ramekins, crack an egg into each vessel for each serving you intend to make. (E.g. for one muffin use one, for six muffins, cook six.) Use a sharp knife to gently pierce each yolk.
3. Bake the eggs 12-18 minutes, until set. Slide eggs out of ramekins and cool slightly. Sprinkle with salt and pepper, if desired.
4. Meanwhile, slice English muffins. Layer one slice of cheese on each English muffin, then 1-3 slices of ham.
5. Finally, layer on the egg and top of the English muffin.
6. If not eating immediately, wrap in plastic wrap and freeze.
7. To eat after frozen: remove plastic wrap and place in a bowl or on a plate. Cook in microwave for 2 minutes, then turn over and microwave for another 1.5 minutes. Enjoy!

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