Toasted Egg & Ham Sandwiches with Cranberry Butter

Toasted Egg & Ham Sandwiches with Cranberry Butter
Prep Time
10 min
Cook Time
10 min
Yield
4 sandwiches
Recipe by: Terminatetor Family Kitchen

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.

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Information per Serving
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