Ham, Egg, and Cheese Breakfast Sandwiches
with okra “fries”
Serve these quick and easy breakfast sandwiches with okra "fries" that are roasted and great for dipping.
Smarts: We love the unexpected flavor of curry aioli for dipping, but ketchup would also be great if you prefer.
Ingredients
- Shallots - 1 clove , diced
- Ham, deli-sliced - 4 oz , chopped
- Spinach, baby - 2 oz , chopped
- Eggs - 8
- Milk - 2 Tbsp
- Butter - 2 Tbsp
- Cheese, any shredded blend - 4 oz
- Sandwich rolls - 4
- Mayonnaise - 1/4 cup
- Curry powder - 1/2 tsp
- Okra - 1 lb , trimmed and halved (sub green beans or broccoli florets)
- Oil, cooking - 1 Tbsp
Prep
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Make curry aioli - If prepping right before cooking, get oven heating before continuing with prep. Whisk together mayonnaise and curry powder. (Can be done up to 5 days ahead)
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Shallots / Ham - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Spinach - Roughly chop spinach. (Can be done up to 2 days ahead)
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Eggs - Whisk eggs and milk.
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Okra - Slice stems off okra and halve lengthwise.
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Make
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Heat oven to 450F / 232C.
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Toss okra with oil and spread onto a sheet pan. Season with some salt. Roast for 20 minutes, shaking once midway through.
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While okra roasts, heat a nonstick pan over medium heat. Add butter and then shallots to melted butter. Saute until shallots are starting to soften, 2 to 3 minutes. Add ham and cook for 1 minute more. Reduce heat to low and add eggs. Scramble over low heat until cooked to your liking.
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Remove eggs from heat and stir in spinach and cheese. Season with some salt and pepper.
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Toast rolls.
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Divide scrambled eggs between rolls.
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Serve sandwiches with okra and curry aioli on the side. (Dip the okra in sauce like fries.) Enjoy!
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