Grilled Cheese and Ham Toast with Fried Egg
A crispy toast topped with melted ham and cheese, finished with a runny-yolk fried egg. Served with tomato slices.
- Time
- 10 min
- Serving
- 445 kcal
- Ingredients
- ≈ $1.38
- Protein
- 22 g
Ingredients
- 1 White breadpack 350 g ≈ $1.44 60 g
- 2 Hampack 300 g ≈ $2.85 40 g
- 3 Eggspack 10 pcs ≈ $1.93 1 pcs
- 4 Hard cheesepack 200 g ≈ $2.70 20 g
- 5 Butterpack 180 g ≈ $1.58 6 g
- 6 Tomatoes≈ $4.67 per kg 50 g
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice the tomato6 into 0.5 cm rounds and lightly season with salt. Heat a skillet over medium heat and melt half the butter5.
Toast the bread in the butter5 for 2 minutes until golden-brown on one side.
Flip the bread, place ham2 and grated cheese on the toasted side, cover, and cook on low heat for 1–2 minutes until the cheese melts.
Transfer the toast to a plate. In the same skillet, melt the remaining butter5 and fry the egg for 2–3 minutes until the whites1 set but the yolk stays runny.
Place the egg on top of the toast, add the tomato6 slices beside it, and serve immediately.
Tips
- Why it works
- Toast the bread first so the butter doesn’t burn when you add ham and cheese later. Butter burns at 120°C, ham and cheese melt at 70–80°C.
- Substitutions
- Use smoked salmon instead of ham (40g) for a lighter taste. Replace tomato with cucumber slices (50g) if you prefer crunch.
- Common mistakes
- Overcook the egg. It’ll turn rubbery. Stop when the white is set but the yolk still wobbles slightly when you shake the pan.
- Storing and reheating
- Eat fresh or within 1 day. Reheat the toast in a toaster or pan for 30 seconds; fry eggs fresh.
- Serve with
- Pair with a cup of black coffee or green tea to cut the richness of the cheese and ham.
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