Christmas is over, the tree is empty and our family has returned home. The only thing that’s left now is leftovers. Guess we know what my family will be eating the next few days – ham everything!

This year we’re putting a little twist on the basic ham sandwich and adding an egg. In the Berghoff Café, we make ours to order – soft, medium, or hard yolk – on plain Berghoff Sandwich Rye, or traditional sliced white sandwich bread. At home I sometimes use lightly toasted English muffins, sliced challah, or gluten-free bread for those of us non gluten eaters 🙂

Egg sandwiches have been an American classic since the early 1900’s in diners, family, and fast-food restaurants. It’s no wonder since they are a satisfying, easy to make, hot meal that can be eaten at any time of the day or night. For that reason alone, we call it “All Day, All-Night Fried Egg Sandwich”.

If you made something besides ham this holiday season, feel free to substitute the meat to fit your needs. This is one of those times I’ll be a short order cook and make each family member’s eggs to order too. Anything to use up those leftovers. Enjoy!

All Day, All-Night Fried Egg Sandwich

Yield: 8 Servings


  • 16 (1/2 -inch-think) slices good white sandwich bread, or Berghoff Sandwich Rye, toasted
  • ½ pound thinly sliced Westphalian ham at room temperature
  • 8 tablespoons unsalted butter
  • 16 large eggs
  • Kosher salt and freshly ground black pepper


Divide the ham into eight equal portions. Place one portion on each of eight slices of the toasted bread.

In a large nonstick skillet over medium heat, melt 1 tablespoon of the butter. Crack two of the eggs into a coup and slide neatly into the pan. Cook the eggs for 3 minutes, then place 1 scant tablespoon of water into the skillet lid (not in the skillet) and cover the skillet. Let cook to desired degree of doneness, about 30 seconds, covered, for a soft yolk; 1 minute, covered, for medium. Add salt and pepper to taste.

As each pair of eggs is cooked, slide, along with the cooking butter in the pan, onto the ham. Place a second slice of toast on top.

Serve on a plate, but do not slice. Repeat with the remaining butter, eggs, and bread. Serve with a knife and fork.


Variations: Substitute toasted sliced challah or English muffins for the white or rye bread. Sauté the ham lightly in the nonstick skillet before you cook the eggs to brown and crisp it.