Ham Omelet Sandwich
This breakfast sandwich is sold in bakeries, convenience stores and train stations in Japan, Hong Kong and throughout Asia. A thin, flat omelet layered with even thinner slices of ham is stacked between slices of buttered soft white bread, then cut into triangles. You can, of course, add cheese, but its beauty is in its simplicity. And, besides, going without cheese makes the sandwich as tasty at room temperature as it is when warm.
Ingredients
- 2large eggs
- 1/4teaspoon sugar
- 1/4teaspoon kosher salt
- 1tablespoon unsalted butter, softened
- 2slices Asian milk bread, pain de mie or other soft white bread
- 1ounce deli-thin sliced ham (1 slice)
Directions
In a small bowl, beat eggs, sugar and salt with a fork until blended but not frothy.
Divide the butter in half and spread on each slice (1/2 tablespoon each).
Heat the remaining teaspoon butter in a small nonstick skillet over medium heat. When the butter melts, add the eggs and scramble for 5 seconds with a silicone spatula, then spread in a thin, even layer. Lay the ham over the wet eggs, then fold in the top, bottom and two sides of the egg-ham "pancake" to form a square or rectangle to match the dimensions of the bread. Continue cooking until the eggs are soft but not runny, about 1 minute for a soft set. When you press the egg packet, it should have a little give.
Slide the egg onto the buttered side of one bread slice and sandwich with the other, buttered-side-down. Cut in half into triangles and serve or wrap in foil or wax paper to eat out of hand.
Notes
The sandwich stays relatively warm for up to 10 minutes, but it’s still good at room temperature and can be held for up to 45 minutes.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 7 gramsCalories: 113Saturated Fat: 3 gramsUnsaturated Fat: 3 gramsSodium: 161 milligramsSugar: 1 gramFiber: 1 gramCarbohydrate: 8 gramsProtein: 6 grams
Source: https://cooking.nytimes.com/recipes/1019525-ham-omelet-sandwich