Ham, Cheese, Egg, and Lemon Sandwiches

Ham, Cheese, Egg, and Lemon Sandwiches
Ham, Cheese, Egg, and Lemon Sandwiches
Lemon curd and goat cheese lends this breakfast sandwich a pleasing tang. Get the recipe for Ham, Cheese, Egg, and Lemon Sandwiches »Todd Coleman

Lemon curd and goat cheese lends this breakfast sandwich from chef Elizabeth Morehead at The Big Egg a pleasing tanginess. When we don't feel like making lemon curd from scratch, we pick up a jar of it at our local Whole Foods Market. This recipe first appeared in our June/July 2012 issue along with Dana Bowen's story Food of the People.

Ham, Cheese, Egg, and Lemon Sandwiches
Lemon curd and goat cheese lends this breakfast sandwich from chef Elizabeth Morehead at The Big Egg a pleasing tanginess.
Yield: serves 4

FOR THE LEMON CURD:

  • 34 cup sugar
  • 4 egg yolks
  • 12 tbsp. unsalted butter, melted
  • Zest and juice of 3 lemons, preferably Meyer

FOR THE SANDWICHES:

  • 8 (1"-thick) slices brioche
  • Unsalted butter, melted, for brushing
  • 2 oz. soft goat cheese
  • 4 eggs
  • 1 tsp. finely chopped fresh thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 16 slices black forest ham
  • 4 oz. mâche

Instructions

  1. Make the curd: Whisk together sugar and yolks in a 2-qt. saucepan; add butter, zest, and juice, and whisk until smooth. Place over medium heat, and cook, stirring, until curd is the consistency of loose pudding, 8 to 10 minutes. Pour curd through a strainer into a bowl, and press a piece of plastic wrap on the surface of the curd; chill for 2 hours.
  2. To make each sandwich, heat a 10" nonstick skillet over medium-high heat. Brush one side each of 2 slices brioche with butter, and place in skillet, buttered sides down, and toast, about 1 minute. Transfer slices to a plate, toasted sides down, and spread 12 oz. goat cheese over one slice and 2 12 tbsp. lemon curd over the other slice.
  3. Meanwhile, whisk 1 egg in a bowl, and add to skillet; sprinkle with 14 tsp. thyme and salt and pepper, and cook, flipping once, until just set, about 2 minutes. Fold up omelet and place on top of the goat cheese. Place 4 slices ham in skillet, and cook, flipping once, until heated through, about 35 seconds; place on top of omelette. Place 1 oz. mâche on top of ham, then top with the bread slice slathered with lemon curd. Repeat with remaining ingredients to make 3 more sandwiches.