Western Sandwiches

These toasted sandwiches make an ex-cellent snack meal, served with fried potatoes and a tomato salad. The filling may be sandwiched betzoeen two halves of a soft roll instead of the toast, if you prefer.

4 eggs

2 tablespoons water

½ teaspoon salt

½ teaspoon black pepper

4 oz. lean ham, finely chopped

1 oz. butter

2 small onions, finely chopped

8 slices toast, buttered and kept hot

In a small bowl, using a fork, beat the eggs, water, salt and pepper together until they are well mixed. Stir in the ham.

In an omelet pan, melt the butter over moderate heat. When the foam subsides, add the onions and fry, stirring occa- sionally, for 5 to 7 minutes or until they are soft and translucent but not brown. Pour the egg mixture into the pan and stir with a fork to mix all the ingredients. Leave the mixture for a few seconds until the bottom begins to set. With a palette knife or spatula, turn the mixture over and cook the other side until it becomes firm. Remove the pan from the heat.

Cut the omelet into 4 and place the pieces between 2 slices of toast. Cut each sandwich into quarters and serve at once.

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