15 min

Egg, Ham, and Camembert Breakfast Sandwich

Name: Egg, Ham, and Camembert Breakfast Sandwich
Cook time: 15 min
Yield: 4
Ingredients: 4.00 slices Superior Cooked Ham Label Rouge; 0.50 cup Mayonnaise; 2.00 Tbsp Capers, drained and minced; x 2.00 Large Eggs; 0.25 tsp Herbes de Provence Label Rouge; Kosher salt and freshly ground pepper; 1.00 Tbsp Charentes-Poitou Butter PDO; 2.00 mini Boule Rolls; 2.00 ounces Camembert de Normandie PDO

Get your morning off to a mouthwatering start with this easy breakfast egg sandwich rich with Camembert and jambon blanc and balanced with a caper mayonnaise flecked with aromatic herbes de Provence.

Ingrédients Pour

Jambon cuit supérieur Label Rouge

4 slices Voir la fiche
Mayonnaise 0.50 cup
Capers, drained and minced 2 Tbsp
Large Eggs x 2
Herbes de Provence Label Rouge

0.25 tsp Voir la fiche
Kosher salt and freshly ground pepper
Beurre AOP Charentes-Poitou

1 Tbsp Voir la fiche
Boule Rolls 2 mini
Camembert de Normandie AOP

2 ounces Voir la fiche

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Préparation

Mix the mayonnaise, capers, and herbes de Provence in a small bowl.

Melt the butter in a large nonstick skillet over medium heat. Crack the eggs into the pan and sprinkle with a pinch of salt and pepper. Gently break the yolks. Cook until the whites and yolks are beginning to set, about 2 minutes. Flip the eggs and then lay the cheese on the eggs. Cook until the cheese starts to soften, and the yolks are jammy, about 1 more minute.

Spread the herbed caper mayonnaise on the bottom and top of each roll. Arrange 2 ham slices per sandwich on the bottom roll. Add an egg on top. Close the roll.