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.
- 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, gluten-free - 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
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)
Shallots / Ham - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Spinach - Roughly chop spinach. (Can be done up to 2 days ahead)
Eggs - Whisk eggs and milk.
Okra - Slice stems off okra and halve lengthwise.
Heat oven to 450F / 232C.
Toss okra with oil and spread onto a sheet pan. Season with some salt. Roast for 20 minutes, shaking once midway through.
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.
Remove eggs from heat and stir in spinach and cheese. Season with some salt and pepper.
Divide scrambled eggs between rolls.
Serve sandwiches with okra and curry aioli on the side. (Dip the okra in sauce like fries.) Enjoy!