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Ham, Egg, and Cheese Sandwiches with Broccoli Soup

When the weather's cold and the pantry's sparse, this unlikely soup and sandwich pair makes a cozy-warm dinner for 2, with leftovers for lunch tomorrow.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
674 calories per serving


> 8 slices smoked ham
> 4 large eggs
> 1 cup grated sharp Cheddar cheese
> 3 tbsp butter
> 2 tsp minced garlic
> 1 (1 lb) bag broccoli florets
> 6 cups low sodium chicken broth
> 8 slices white bread
> 1/4 cup Dijon mustard
> 1/4 cup mayonnaise


Preheat the oven to 400°F. Melt 1 tbsp butter in a large pot over medium heat and sauté the garlic for 1 min. or until fragrant. Add the broccoli, chicken broth, and 3 cups water. Bring to a boil. Cook for 10 min. or until broccoli is tender.
Remove the pot with the broccoli from the heat, and carefully spoon the broccoli and broth into a blender. Blend until smooth and season with salt (in moderation) and pepper. Return the soup to the pot and simmer over low heat.
Place the bread on a foil-lined baking sheet. Divide the Dijon among half the slices and the mayonnaise among the other half. Layer the ham and cheese among the slices. Assemble the sandwiches and bake for 5 min. or until cheese is melted and bread is lightly toasted.
Meanwhile, melt the remaining butter in a large skillet and fry the 4 eggs for 4 min., or until the whites have set. Remove sandwiches from oven. Put the fried eggs on top and serve with the broccoli soup.

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