Ham jam Breakfast Sandwich

Ainekset

Ingredients (Serves 2)

For the Sandwich:

4 large eggs

1/4 cup whole milk (optional, for creamier eggs)

Salt and pepper to taste

1 tbsp butter

4 oz smoked ham, sliced thin

1/3 cup shredded Jack cheese

2 brioche or soft sandwich rolls, sliced and buttered

Maple-rosemary syrup (see below)

Caramelized onion jam (see below)

Caramelized Onion Jam (makes extra)

2 large yellow onions, thinly sliced

1 tbsp olive oil

1 tbsp butter

1 tbsp brown sugar

1 tbsp balsamic vinegar

Salt to taste

Maple-Rosemary Syrup

1/4 cup real maple syrup

1 sprig fresh rosemary

Ohjeet

Instructions:

Heat olive oil and butter in a skillet over medium heat.

Add onions and cook slowly, stirring occasionally, for 30–40 minutes until deep golden brown.

Add brown sugar and balsamic vinegar. Stir and cook for 5 more minutes. Set aside.

Maple-Rosemary Syrup Instructions:

In a small saucepan, heat maple syrup with rosemary sprig over low heat for 5–7 minutes.

Remove rosemary and keep syrup warm

Assembly

Scramble the eggs:

Whisk eggs (and milk, if using) with salt and pepper. Cook in butter over medium-low heat, stirring gently until just set and soft.

Toast the rolls:

Butter the inside of each roll and toast on a pan or griddle until golden.

Layer it up:

Bottom bun

Scrambled eggs

Smoked ham (briefly warmed or seared if desired)

Jack cheese (let it melt slightly)

Spoonful of caramelized onion jam

Drizzle of maple-rosemary syrup

Top bun