Grilled cheese sandwiches are delicious. Add some ham and spicy mustard and they get even better. But cut a hole in the middle and add an egg? Oh boy. Let me at it.

If you're making this for your kiddos, you can use fun cookie cutters for the cut-out, leaving them with little shaped sandwiches to eat alongside the big one. The shape for the egg will not quite be as clean cut as using a plain round cutter, though it's still a fun option. Make sure you use a cutter without too many small cavities around the edges and use one that is an appropriate size to hold an egg.

We used a whole wheat, high fiber/lower carb bread (we like the Healthy Life brand that we find at Kroger)... not sponsored! Each slice of bread has only 5g net carbs and 35 calories.

The little cut-out sandwiches - sometimes they are called "hats" - make for some fun, tasty extra bites.

You can make these sandwiches for breakfast or dinner - they're perfect for any time of the day. Enjoy!

Eggs in a Basket Grilled Ham and Cheese Sandwich

Author: Erin Browne
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Yield: 4 sandwiches 1x

Print Recipe

Ingredients

Scale

8 slices of bread
8 slices of thin-sliced cheese
8 slices of thin-sliced deli ham
Spicy brown mustard, optional
4 large eggs
Salt and pepper, to taste
Butter, for melting in the pan

Instructions

Spread the insides of the bread slices with the spicy brown mustard, if using. On 4 slices of bread, layer one piece of thin cheese, 2 slices of thin ham, and a second piece of thin cheese. Top with the remaining 4 slices of bread.
Heat a large nonstick skillet on medium-low heat and add a small amount of butter. When it is melted, tilt the pan to spread the butter around and place two of the sandwiches in the skillet.
Grill for 3-4 minutes or until the bread is starting to toast. Press the sandwiches down with a spatula, and then quickly flip them over.
Use a cookie cutter or small round biscuit cutter to cut a shape in each sandwich. Remove the cut-out and place it, grilled side down, onto the skillet. Crack an egg into each hole and salt and pepper the top of the eggs.
Allow the eggs to cook until the whites on the bottom are solid (the top will still be raw). Carefully slip the spatula under the sandwiches and quickly flip them over. Flip the shape cut-outs as well.
Continue grilling until the other side of the bread is toasted and the eggs are done to your preference.
Repeat process with remaining sandwiches, adding more butter to the pain before adding the new sandwiches.