Ham Omelet Sandwich

By Genevieve Ko

Updated August 30, 2018

  • David Malosh for The New York Times
Media 1 of 1
Total Time
5 minutes
Rating
4(288)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:1 sandwich

  • 2 large eggs

  • ¼ teaspoon sugar

  • ¼ teaspoon kosher salt

  • 1 tablespoon unsalted butter, softened 

  • 2 slices Asian milk bread, pain de mie or other soft white bread

  • 1 ounce deli-thin sliced ham (1 slice)

Ingredient Substitution Guide
Nutritional analysis per serving

8 grams carbs; 105 milligrams cholesterol; 113 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 7 grams fat; 1 gram fiber; 161 milligrams sodium; 6 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a small bowl, beat eggs, sugar and salt with a fork until blended but not frothy.

  2. Step 2

    Divide the butter in half and spread on each slice (½ tablespoon each).

  3. Step 3

    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.

  4. Step 4

    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.

Tip

  • 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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
288 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

H Andress

I like this better than the classic scrambled egg sandwich because it is essentially the same thing, just tidier to eat, all tucked up in a little egg envelope (eggvelope?). Used cheapo shaved ham and cheapo soft white bread and it was a good cheapo breakfast. Consider lightly toasting the bread for some texture.

Ryan

Maybe my skillet was too small, but I had to wait a minute for the egg to set before folding it. I don't like too much run, so I flipped it over before putting it on the sandwich

M. Hastings

I like this on toast. A slice of fresh tomato in the summer is a nice addition.

JG

Does this work for a school lunch? Recipe notes "warm for 10 minutes and good at room temp for 45."

Bimcuaboss ot cooking

Yummy

Judith

What "remaining teaspoon butter"?

Private comments are only visible to you.

Recipe Tags

or to save this recipe.