Ham Omelet Sandwich

By Genevieve Ko

Ham Omelet Sandwich
David Malosh for The New York Times
Total Time
5 minutes
Rating
4(284)
Comments
Read comments

This breakfast sandwich is sold in bakeries, convenience stores and train stations in Japan, Hong Kong and throughout Asia. A thin, flat omelet layered with even thinner slices of ham is stacked between slices of buttered soft white bread, then cut into triangles. You can, of course, add cheese, but its beauty is in its simplicity. And, besides, going without cheese makes the sandwich as tasty at room temperature as it is when warm.

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Ingredients

Yield:1 sandwich
  • 2large eggs
  • ¼teaspoon sugar
  • ¼teaspoon kosher salt
  • 1tablespoon unsalted butter, softened 
  • 2slices Asian milk bread, pain de mie or other soft white bread
  • 1ounce deli-thin sliced ham (1 slice)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

113 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 6 grams protein; 161 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, beat eggs, sugar and salt with a fork until blended but not frothy.

  2. Step 2

    Divide the butter in half and spread on each slice (½ tablespoon each).

  3. Step 3

    Heat the remaining teaspoon butter in a small nonstick skillet over medium heat. When the butter melts, add the eggs and scramble for 5 seconds with a silicone spatula, then spread in a thin, even layer. Lay the ham over the wet eggs, then fold in the top, bottom and two sides of the egg-ham "pancake" to form a square or rectangle to match the dimensions of the bread. Continue cooking until the eggs are soft but not runny, about 1 minute for a soft set. When you press the egg packet, it should have a little give.

  4. Step 4

    Slide the egg onto the buttered side of one bread slice and sandwich with the other, buttered-side-down. Cut in half into triangles and serve or wrap in foil or wax paper to eat out of hand.

Tip
  • The sandwich stays relatively warm for up to 10 minutes, but it’s still good at room temperature and can be held for up to 45 minutes.

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Ratings

4 out of 5
284 user ratings
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Comments

H Andress

I like this better than the classic scrambled egg sandwich because it is essentially the same thing, just tidier to eat, all tucked up in a little egg envelope (eggvelope?). Used cheapo shaved ham and cheapo soft white bread and it was a good cheapo breakfast. Consider lightly toasting the bread for some texture.

Ryan

Maybe my skillet was too small, but I had to wait a minute for the egg to set before folding it. I don't like too much run, so I flipped it over before putting it on the sandwich

M. Hastings

I like this on toast. A slice of fresh tomato in the summer is a nice addition.

Bimcuaboss ot cooking

Yummy

Judith

What "remaining teaspoon butter"?

Kid Chef

I think I invented this when I was in third grade and in a rush to get out the door to school.

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