Some mornings call for something warm, hearty, and made with care. This classic breakfast sandwich starts with a Nellie’s Free Range Egg, fried until the whites are set and the yolk is just how you like it. Paired with savory ham, melty cheddar, and a toasty English muffin, it’s a simple combination that never goes out of style. With high-quality eggs at the center, you get rich flavor and dependable structure in every bite. It’s the kind of breakfast that feels homemade because it is.

Instructions

1. Toast the English muffins.
   Toast until lightly golden and set aside.
2. Warm the ham.
   In a skillet over medium heat, warm the ham slices for 1 to 2 minutes per side. Remove and keep warm.
3. Fry the eggs.
   Add butter or oil to the same skillet. Crack in the Nellie’s Free Range Eggs. Season with salt and pepper. Cook until whites are set and yolks reach your preferred doneness. For over-easy eggs, gently flip and cook 30 seconds more.
4. Melt the cheese.
   During the last minute of cooking, place a slice of cheddar over each egg and allow it to melt slightly.
5. Assemble.
   Layer ham, cheesy egg, and the top half of the English muffin. Serve warm.

Helpful Hints:

To Make Ahead (Refrigerator):

Cook eggs fully through for best texture. Assemble sandwiches, wrap tightly in parchment or foil, and refrigerate up to 3 days. Reheat in the microwave for 45 to 60 seconds or warm in a toaster oven.

To Freeze:

Let components cool completely. Assemble, wrap tightly in parchment and then foil, and freeze up to 1 month. Reheat from frozen in the microwave for 1 to 2 minutes, or unwrap and warm in a 350°F oven until heated through.