World Egg Day recipe: Ham and egg sandwich bake

This ham and egg sandwich bake is the perfect casual, family-friendly meal that’s both comforting and easy to make.

With a golden, cheesy topping and layers of rich, savoury goodness, it’s sure to impress whether you’re serving it for brunch, lunch, or dinner.

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Ham and egg sandwich bake

Ingredients

• 8 slices white/brown bread
• Soft margarine or butter, for spreading
• 4 slices sandwich ham
• 300 g ball mozzarella, grated
• 3 eggs
• 250 ml milk
• 5 ml (1 tsp) mustard powder
• Salt and pepper
• Handful thyme (optional)

Method

1. Spread the bread with butter/margarine and make sandwiches with the ham and mozzarella, reserving a handful of mozzarella for sprinkling on top. Slice each sandwich into 2 triangles. Arrange in a 16 cm x 25 cm baking dish.
2. Beat together the eggs, milk and mustard. Season with salt and pepper. Gently pour all over the sandwiches. Cover and refrigerate overnight to soak.
3. Preheat the oven to 180°C. Bake the dish for about 30 minutes or until the liquid has set.
4. Sprinkle over the remaining mozzarella and bake under a hot grill for about 5 minutes or until the cheese has melted and started to brown in places. Scatter over thyme.

Variations

1. Scatter over 200 g diced bacon just before baking.
2. For a South African twist, replace the ham with 50 g biltong powder. To serve, scatter over a handful of sliced biltong and serve with atchar or chutney.

World Egg Day is celebrated on the second Friday of October each year to recognise the importance of eggs in global diets.

*This recipe was sent by Protactic Strategic Communications on behalf of the South African Poultry Association (Sapa)

World egg day recipe: Ham and egg sandwich bake

• Author: Lineo Lesemane

Ingredients

Scale 1x2x3x

• • 8 slices white/brown bread

• • Soft margarine or butter, for spreading

• • 4 slices sandwich ham

• • 300 g ball mozzarella, grated

• • 3 eggs

• • 250 ml milk

• • 5 ml (1 tsp) mustard powder

• • Salt and pepper

• • Handful thyme (optional)

Instructions

1. Spread the bread with butter/margarine and make sandwiches with the ham and mozzarella, reserving a handful of mozzarella for sprinkling on top. Slice each sandwich into 2 triangles. Arrange in a 16 cm x 25 cm baking dish.
2. Beat together the eggs, milk and mustard. Season with salt and pepper. Gently pour all over the sandwiches. Cover and refrigerate overnight to soak.
3. Preheat the oven to 180°C. Bake the dish for about 30 minutes or until the liquid has set.
4. Sprinkle over the remaining mozzarella and bake under a hot grill for about 5 minutes or until the cheese has melted and started to brown in places. Scatter over thyme.

Variations

1. Scatter over 200 g diced bacon just before baking.
2. For a South African twist, replace the ham with 50 g biltong powder. To serve, scatter over a handful of sliced biltong and serve with atchar or chutney.

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