Wes Ellis./ a personal notebook
Technology. Stories. Side projects.
A few things worth writing down.
SearchSubscribe
← Back to Short-Order Kitchen

Short-Order Kitchen

Ham, Egg and Cheese Roll-Ups

By Wes Ellis1 min read
Baked ham and cheese pinwheel rolls arranged on a black plate.
Recipe card
Servings
2
Prep
5 minutes
Cook
5 to 7 minutes
Method
Skillet
Heat
Medium heat
Difficulty
Easy
Jump to ingredients & directions ↓

Part 15 of the thread Low-carb mornings

THE SHORT VERSION4 points
  • One egg, one slice of cheese, one slice of ham per roll-up.
  • Leave the yolk a little runny. It acts as the sauce.
  • Melt the cheese on the egg in the last minute.
  • Around 410 calories and 38 g protein a serving.
THE RECIPE · HAM, EGG AND CHEESE ROLL-UPS

Ingredients

You'll need

  • Non-stick skillet
  • Spatula

Directions

  1. Heat a non-stick skillet over medium with a little butter or oil.
  2. Crack in the eggs and cook sunny-side up or over-easy, until the whites are mostly set and the yolks are still runny.
  3. Lay a slice of cheese on each egg for the last minute so it starts to melt.
  4. Lay the ham slices flat. Slide an egg and its cheese onto each one.
  5. Roll the ham up around the egg. The heat helps it hold.
  6. Eat them right away, while they're warm.
Notes Best straight out of the pan. They'll keep in the fridge, but they don't reheat well, so make only what you'll eat. Scale it however you like: one of each per roll-up. Roughly 410 calories and 38 g protein per serving, give or take.

wesellis.com/blog/ham-egg-and-cheese-roll-ups/

Some breakfasts don't need to be a recipe. Fry an egg, melt cheese on it, roll it up in ham. The ham is the tortilla. That's the whole trick, and it's a lot of protein for about ten minutes at the stove.

Pick the right ham

Thin-shaved deli ham tears the moment you try to roll it. Look for larger, slightly thicker slices, round or square, that can wrap around an egg without splitting. If all you've got is thin, overlap two.

Tip

The runny yolk is the sauce. It soaks into the cheese and ham as you roll. If runny yolks aren't your thing, cook them over-medium and add a smear of mustard instead.

Roll it warm

The heat of the egg softens the ham, and the melted cheese acts like glue. Roll while everything's still hot and it holds its shape. Let it cool first and the ham springs back open.

For frying eggs whichever way you like them, How to Make Eggs on a Griddle walks through all the styles. If you'd rather wrap in a tortilla and make a batch ahead, the Low-Carb Breakfast Burritos are next in this thread.

LINKED FROM3 notes

Keep reading