Creamy, sharp Cambozola cheese combines with smoky Jones Dairy Farm ham, sweet basil and runny eggs for a delicious breakfast sandwich. This recipe was created for my client Jones Dairy Farm but all opinions are my own.
On my first night in Maine — hours after I signed my lease and got my keys — I stood in my furniture-less kitchen eating fancy ramen straight from the pot I’d cooked it in. I’d driven six hours that day from Connecticut with a car packed to the brim with as much as I could carry. And once I arrived, I unpacked it all — plates, glasses, a selection of my pots and pans and some food from my pantry. My furniture and the remainder of the boxes wouldn’t arrive for a few more days.
That moment in the kitchen was about as un-fancy as you can get. But it was also just right — a simple meal, served oh-so-simply.
Food doesn’t have to be fancy or complicated to be nourishing. It doesn’t have to be slaved over for hours either to be good. Sometimes, something as simple as an open face breakfast sandwich made in less than 20 minutes just fills the need with the right amount of flavor. Really, it’s all about using the right combination of ingredients.
Open-Face Ham, Cambozola and Egg Breakfast Sandwich with Basil might not sound like the simplest of sandwiches. But really, it’s a quick and easy recipe that fills you up for hours. Kind of perfect, right?
This sandwich is built on top of bakery bread. You want something hefty that can stand up to the toppings. I used a seven-grain bread from the local farmers market. It’s spread with Cambozola cheese, a favorite of mine that Cate introduced me to eons ago. The semi-soft cheese is creamy but sharp — a combination of Camembert and Gorgonzola — two cheeses I adore.
Then it’s topped with a few slices of ham and baked until the cheese is all melty and warm. Finally, it’s topped with an egg over easy and a sprinkling of basil.
The result is a simple but satisfying breakfast sandwich that is just this side of different. Simple? Yes. But we can keep that between you and I.
Disclosure: I was compensated for creating this recipe but all opinions are my own.