Ham Omelet Sandwich
The true beauty of this sandwich lies in its elegant simplicity. With no cheese to overshadow the ingredients, its flavors shine whether enjoyed warm or at room temperature—making it an ideal grab-and-go meal for busy mornings.
Ingredients
- 2 slices of Asian milk bread pain de mie, or another type of soft white bread
- 2 large eggs
- 1 thin slice of deli-style ham approximately 1 ounce
- 1 tablespoon of unsalted butter softened
- ¼ teaspoon of kosher salt
- ¼ teaspoon of sugar
Instructions
- Prepare the Egg Mixture
- In a small mixing bowl, whisk together the eggs, sugar, and salt using a fork. Combine until the mixture is smooth and well-blended but avoid creating excessive froth.
- Butter the Bread
- Divide the softened butter evenly between the two slices of bread, spreading approximately ½ tablespoon onto each slice. Set aside.
- Cook the Omelet and Assemble
- Heat the remaining teaspoon of butter in a small nonstick skillet over medium heat. Once the butter has melted, pour in the egg mixture. Stir gently with a silicone spatula for about 5 seconds, then allow the mixture to settle into a flat, even layer.
- Place the ham slice on top of the eggs while they are still wet. Carefully fold the edges of the egg-ham layer inward, shaping it into a rectangle or square that aligns with the size of your bread. Continue cooking for approximately 1 minute, or until the eggs are soft yet no longer runny. The egg layer should yield slightly when pressed.
- Assemble the Sandwich
- Transfer the cooked egg-ham layer onto the buttered side of one bread slice. Place the second bread slice on top, ensuring the buttered side faces down. Cut the sandwich diagonally into two triangles for serving.
Notes
This sandwich maintains its warmth for up to 10 minutes and remains delicious at room temperature for up to 45 minutes. For on-the-go convenience, wrap it in foil or wax paper.