Sandwiches with Egg Pancakes, Ham and Cheese
by Editorial Staff
Hearty and delicious breakfast – sandwiches with egg pancakes, ham, and cheese. These sandwiches are simple and quick to prepare and will provide the body with energy until lunchtime!
Cook: 20 minutes
Servings: 2
Ingredients
- Bread – 2 slices
- Eggs – 4 pcs.
- Ham – 150 g
- Hard cheese – 100 g
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for frying) – 1 teaspoon
For filing:
- Tomato – 2 slices
- Cucumber – 4 slices
- Fresh parsley – 1 sprig
Directions
- Break one egg into a bowl and pour in 1 tablespoon. a spoonful of water.
- Season with salt and pepper.
- Mix thoroughly until smooth.
- Grease a frying pan with vegetable oil and heat over medium heat. Pour the egg mass into the pan and spread over the bottom, tilting the pan to the sides so that you get a pancake. Cook the egg pancake over medium heat for about 2-3 minutes on each side, until golden brown.
- Cut the ham into small cubes. Place 1/8 of the ham on half an egg pancake.
- Grate the cheese on a coarse grater. Sprinkle 1/8 of the cheese on the pancake.
- Cover the ham and cheese with the free edge of the egg pancake.
- Place another 1/8 of the ham on half of the egg pancake folded in half.
- Sprinkle 1/8 of the cheese over the ham.
- Fold half the egg pancake in half and press down with a spatula. Fry it on both sides over medium heat, about 1 minute on each side, until golden brown. Remove the cooked ham and cheese egg pancake onto a plate.
- In this way, cook three more pancakes.
- In a dry or lightly oiled skillet, fry the white bread for about 1 minute on each side, until lightly golden brown.
- For each toast (a slice of toasted bread), place two egg pancakes with ham and cheese. Garnish the toast with egg pancakes with cucumber and tomato slices and herbs, if desired, and serve.
Enjoy your meal!
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