Single Egg Omelet Sandwich


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A delicious lunchtime or brunch treat, An omelet, sauteed spinach, ham and English muffin all come together to create a sandwich "to die for." This muffin sandwich is relatively small, but flavor makes up for volume. Serve with spicy Bloody Marys or dry Sauvignon Blanc.

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Northampton, MA


  • 1 slice of ham (serrano, Canadian bacon, or other smoked ham)
  • 1 egg
  • 1 Tbs. half and half
  • 1 sm. slice of cheese, cut into pieces
  • 1 tsp. chopped onion
  • 1 dash chopped parsley
  • A 1 " pad of butter
  • 1 handful washed baby spinach
  • olive oil
  • 1 dash white wine
  • 1 tsp. Thousand Island salad dressing
  • 1 multi-grain English muffin
  • salt and pepper, to taste
  • 2 frying pans (1 with cover)

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In one frying pan, saute onion in butter until soft. Add spinach with with a splash of white wine and pinch of salt. Wilt spinach, turn off heat and cover. Mix together one egg, cream and chopped parsley. Melt butter in other frying pan until it just begins to bubble. Add piece of ham and saute until edges are brown, then remove to paper towel. Spray a little olive oil on each muffin half and toast under broiler. Add a little more butter to frying pan to melt. Add omelet mixture and cook until just firm. Place pieces of cheese on one half of omelet and allow to settle. Flip other half of omelet over cheese half. Cook until settled and flip. Place ham on one muffin half, then top with omelet and sauteed spinach and onion. Lightly coat other muffin half with Thousand Island dressing, salt and pepper to taste, and complete sandwich.

Enjoy while still warm. To make four sandwiches, increase ingredients proportionally, make larger omelet with 3 to 4 eggs and cut into four pieces for each sandwich when ready. 

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