An easy to prepare “make-ahead freezer breakfast sandwich”. Make a batch of these at the beginning of the week and pop one in the microwave before work or school for a tasty and easy breakfast. Omit the ham if you are a vegetarian and substitute with sliced tomato or cooked mushrooms. I like to use a good melting cheese in these, such as Gruyere, Gouda, Cheddar or even a soft rind cheese such as Brie or Camembert. Smoked ham is my choice of ham here, and of course always try to use free-range eggs for animal compassion and golden yellow yolks.
Muffins, split and toasted (known as English muffins)
A little oil or butter
One free-range egg per muffin
Salt and pepper to taste
One large slice of ham per muffin (or two to three small slices per muffin)
Oneslice of cheese per muffin
Kitchen paper and cling film
Split the muffins and toast them - set to one side.
Melt the butter or heat the oil in a frying pan. Break the eggs into a crumpet or metal ring and lightly cook on both sides. Season with salt and pepper.
Place the cooked eggs on the bottom of the toasted muffins and then add the sliced ham and finally the cheese. Put the remaining muffin halves on top to make a sandwich.
Wrap in kitchen paper and cling film, or just in cling film and freeze.
To reheat, take the sandwiches out of the freezer and remove the cling film. Wrap in kitchen paper if the sandwiches are not already wrapped in paper and microwave for 1 minute on half power, then turn the sandwich over and heat for 30 seconds on full power. Unwrap the sandwich and enjoy.