WEEKDAYS 1e|12c|p

Moons Over Cleveland

Michael Symon
Servings: 6
1 to 30 min

Caught in the morning time crunch? These egg sandwiches come together in just 5 minutes, and will keep you full all morning.

  • Ingredients
  • step-by-step directions
Moons Over Cleveland
  • 1 Ham Steak
  • 8 slices Sourdough Bread
  • 6 Eggs (beaten)
  • 1 stick of Butter (softened)
  • Salt and Pepper
  • 16 slices Gruyere Cheese
  • Heat a griddle over medium-high heat. Heat a non-stick saucepot over medium heat. Grill the ham steak on both sides until slightly golden, about 2 to 3 minutes per side.
  • Butter all the toast and place 8 pieces buttered side down on the griddle. 
  • Crack the eggs into a non-stick saucepot and mix with a spatula. Add 2 tablespoons of butter to the pot. Place pot over a medium-high heat and stir continuously, taking the pan on and off the heat, until the eggs are creamy and scrambled. Season with salt and pepper.
  • Cut the ham steak in half. Return to the toast and place a slice of gruyere cheese on the unbuttered surface of each slice. Put 2 pieces of the cheesy bread together and top with a brick (or something heavy) to form 4 grilled cheese sandwiches. Once the grilled cheeses are melted, remove the bricks.
  • Top 2 of the sandwiches with a slice of the ham steak and a spoonful of the scrambled eggs. Place another grilled cheese on top of the eggs to form a double grilled cheese sandwich stuffed with eggs and ham.
  • Remove from the heat and slice into quarters. Serve while still hot.
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