Serve it for breakfast or any meal. In fact, it’s an easy and delightful breakfast choice for overnight guests. You can even do the chopping the night before to save time in the morning.
- 2 Eggs
- 1/2 – 2/3 Cup of chopped fresh peppers, onions, celery
- Chopped ham (or bacon for a Denver)
- Miff’s favorite: Clubhouse® Montreal Chicken Spice (optional)
- 2 Toast
Add a little oil, butter or margarine to griddle on medium heat.
Mound all the veggies and ham.
Miff’s favorite is a dash of Clubhouse® Montreal Chicken blend. Careful, it can kick it up a notch.
Saute just enough to soften veggies, turning only enough to slightly fry and heat through.
Allow mixture to partially cook before breaking eggs.
As it cooks, tuck in edges and start to shape to the size of your toast. It’s only partially cooked at this stage and flipping is coming up, after the base is firmly set.
Flipping too soon can result in a messy serving. So flip only once when the bottom is golden and after the egg mix is cooked almost through.
Allow to cook thoroughly till brown on the bottom, but not overcooked. This is a good time to make the toast.
Transfer to hot buttered toast and enjoy! A Western is a hearty choice for any meal.
Serve with fresh veggies, pickles or home fries to round it out, but this sandwich is pretty hearty in itself.
The griddle used in this recipe is part of the Hamilton Beach StepSavor Skillet/Griddle set. It’s a versatile appliance that’s economical to buy, a joy to use and easy to clean.
Learn more about the Hamilton Beach StepSavor Skillet/Griddle in my review on About.com.