Seafood can be pretty intimidating to cook at home. Get it right, and it’s absolutely delicious. But get it wrong…and…well….yikes.

There was definitely a time when I wouldn’t even attempt to cook fish at home. We really only ever ate seafood if we went out to eat when I was growing up, so it wasn’t something I was really comfortable with. That all changed, though, when I met my husband. He grew up Catholic, and eating fish on Fridays during Lent was very much a tradition for him.

I found this method online, and I’ve never looked back. It’s SO simple! You can change up the seasoning how ever you want, which makes it even better in my book! Sometimes I marinate my salmon, like for these amazing Cooked Salmon Poke Bowls. Sometimes I sprinkle them with a little salt, some lemon zest, and minced garlic. And sometimes, I use the spice mix in this recipe…but to be honest, this post is ALL about the method!

Tips and Frequently Asked Questions:

-Should I buy a large piece of salmon and cut it up, or should I buy smaller pieces? That is fully up to you! I like to make a LOT of salmon at once so that I can make our favorite Salmon Salad with the leftovers, so I generally buy a very large fillet and trim it into smaller (1 1/2 – 2 inches wide) fillets. But you do what works best for your situation!

–Should I leave the skin on or remove it before baking? This is another personal preference situation. I prefer to leave the skin on, mostly because I find it’s easier to remove the skin after the salmon has been baked. Simply take a spatula or turner and push it between the meat and the skin. I also leave the skin on because I prefer to handle the raw fish as little as possible to keep it from breaking down. We live in small town Indiana, so the salmon I have access to at the super market is never super off-the-boat fresh, and tends to become mushy if it’s handled too much.

–What is the white slimy stuff that comes out of the fish while cooking it? Is it safe to eat? The white stuff that appears on salmon while it’s cooking is a protein that is naturally in the fish called albumin. I’ve read that if you heat the fish slowly it helps prevent the albumin from becoming visible, but this hasn’t been my experience. It doesn’t look great, but it’s perfectly harmless and flavorless, and totally safe to eat. If it grosses you out, gently scrape it off! It’s what I generally do.

–Do I bake the salmon for the same amount of time if I have a gas oven? We recently moved into a house with a gas range, and while I LOVE cooking on it, baking in the oven has proven a little tricky. Depending on your oven, I would recommend a slightly longer baking time. I usually end up pulling mine out of the oven at about the 30 minute mark.

–What are some other ways I can season the salmon before baking it? There are tons of easy seasoning mixes out there, or you can create your own. Sometimes I like to give it an Asian flare and marinate it, like when I make these Cooked Salmon Poke Bowls. Other times, I’ll use my garlic press to press a couple of cloves of garlic and mix that with some kosher salt and the zest of a lemon, then spread that over the fish. Other times I’ll take the easy way out and use a healthy coating of my favorite Lakeshore Drive Seasoning from The Spice House (this is not a paid promotion!! I just love this stuff!).

–What can I do with leftover salmon? Salmon leftovers never last long in my house because my family is obsessed with this Salmon Salad. You could also make this Prosciutto and Asparagus Pasta, using chunks of salmon instead of the prosciutto. You’ll just need to adjust the salt level. Or, you can make Grandma’s Salmon Patties from my bff Liz over at The Farmwife Cooks. Leftovers don’t have to be boring!

Ingredients Needed For Never Fail Baked Salmon:

• Salmon Fillets, 1 1/2-2 inches wide
• Olive Oil
• Paprika
• Garlic Powder
• Onion Powder
• Kosher Salt
• Pepper

How to Make Never Fail Baked Salmon:

Line a baking sheet (like this one!) with aluminum foil. Drizzle a little olive oil on the foil and spread it around with a brush or your fingers to create a non-stick surface.

In a small bowl, combine the paprika, garlic powder, onion powder, salt, and pepper. Gently pat the salmon filets dry with a paper towel and space evenly on the prepared baking sheet. Drizzle the salmon with a little olive oil and spread it around on the fish. Season the fish evenly and generously with the spice mix.

Place the baking sheet in a cold oven. Set the oven to 400 degrees and set your timer for 20 minutes. Walk away and enjoy a glass of wine, have a dance party, or cook up some sides. Or all of the above. When the timer goes off, you’ll have perfectly flakey, delicious salmon. If you prefer your salmon well-done (I won’t judge you, I promise), leave it in the oven for about 5 more minutes.

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Never Fail Baked Salmon

Don't be intimated by cooking fish at home! This easy Never Fail Baked Salmon will have you serving up a healthy meal like a pro in under 30 minutes!

Course Main Course

Cuisine American

Keyword 30 Minute Meals, Baked Salmon, easy dinner, Easy Lunch, Healthy, Lenten recipes, Pescatarian, salmon

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Author Meagan – The Crossroads Cook

Ingredients

• Salmon Fillet any amount, cut into 1 1/2-2 inch wide pieces
• 2 tsp Paprika
• 1 tsp Garlic Powder
• 1 tsp Salt
• 1/2 tsp Pepper
• 1 Tbso Olive Oil
• Lemon Wedges, optional

Instructions

• Prepare a baking sheet by lining it with aluminum foil. Drizzle a little olive oil on the foil and spread it around to grease the pan.
• Cut salmon into 1 1/2 to 2 inch wide fillets. Place fillets on the baking sheet and drizzle with a little olive oil.
• In a small bowl, combine the paprika, garlic powder, onion powder, salt, and pepper. Sprinkle seasoning mix over the fish, making sure to coat it evenly and generously.
• Place the salmon into the oven. Turn the oven on to 400 degrees and set a timer for 20 minutes.
• Serve with a squeeze of lemon, if desired.

The post Never Fail Baked Salmon appeared first on The Crossroads Cook.

Who doesn’t love a great brunch on the weekend? It’s seriously one of my favorite meals and one I would enjoy on the regular when I lived in and around Indy. Unfortunately, I don’t get to go out to brunch often…there aren’t exactly a lot of joints slinging Mimosas and Bloody Mary’s within an hour of where I live now. If I want brunch, it’s up to me to make it happen.

I’ll usually make a big breakfast/brunch situation happen once a week, but with three little ones running around anything I make HAS to be easy. And quick. This Smoked Salmon Flatbread fits the bill perfectly. It is so simple, takes no time at all, and makes me feel like I’m doing a fancy brunch (or lunch!) at some nice restaurant with my girlfriends again!

I discovered this beauty on one of our previous trips to The Netherlands. JW’s sweet sister, Hanneke, took us to lunch at this amazing convent turned into park and restaurant that’s just down the road from where she lives. The enterprising nuns that still call the property home turned the old barns in to an adorable restaurant and shop. They still farm there, but on a smaller scale. It’s absolutely beautiful and the food is *chef’s kiss*! This flatbread is SO simple, but the flavor combination is outstanding and I knew I had to recreate it as often as possible at home!

What you Need for Making Smoked Salmon Flatbreads:

• Flatbread: Use whatever type is easily available to you! these are great with home made, pre-made, frozen, naan bread….anything that can be baked until good and crispy.
• Cream Cheese: softened a little so that it’s easy to spread. If you want to mix it up and use a flavored cream cheese, such as chive and onion, have at it! You do you, friend!
• Red Onions: Slice these bad boys into thin slices. If red onions are too much for you, it’s possible to mellow them out by soaking them in cold water for about 30 minutes.
• Capers: Now, hear me out. I’m not a caper fan, but for some reason they just WORK on this. Give them a chance. If you still hate them after trying it, leave them off. They can be found in most grocery stores with either the pickles or the Italian foods.
• Smoked Salmon: Find it in the “fresh” seafood section of your grocery story, usually at the end of meat section.
• Dill: Fresh, dried, freeze-dried…whatever you’ve got on hand.

How to Make Smoked Salmon Flatbreads:

There really isn’t a “recipe” for these flatbreads. That’s how simple they are!

First, bake your choice of flatbread until it’s good and crispy. Let it cool slightly, then spread some cream cheese on top, as thick as you please. Place thin slices of smoked salmon around, then top with the onions, capers, and dill. Cut the flatbread in to manageable sliced, and dig in. Enjoy!

Looking for more great salmon recipes? Try one of these!
-Baked Salmon Poke Bowls
-Salmon Salad

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Smoked Salmon Flatbread

Elevate your brunch (or lunch!) game with this elegant, delicious, and super easy flatbread pizza!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 1 person

Author Meagan – The Crossroads Cook

Ingredients

• 1 Flatbread Pizza Base
• Cream Cheese, slightly softened
• Capers, drained
• Red Onion, thinly sliced
• Smoked Salmon
• Dill

Instructions

• Bake the flatbread according to the package directions, or until crispy. Allow to cool slightly.
• Spread a layer of cream cheese, as much as desired, on the baked, cooled flatbread.
• Top with thin slices of smoked salmon, capers, sliced red onions. Sprinkle with dill.
• Cut pizza into slices and enjoy!

The post Smoked Salmon Flatbread appeared first on The Crossroads Cook.

A new school year has begun, and even though my kids aren’t old enough to need their lunches packed just yet, anything that has easy and kid-friendly going for it is going to be on my radar. Even before I had kids, easy meal or snack ideas were golden. And, for real, these tasty little treats are hard to deny!

My family loves it’s get togethers, and we love our food at said get togethers. I’m always the cousin that tries out a new recipe and makes my family my guinea pigs. My mom and aunts, though…well they’ve all got their tried and true, go-to dishes that we all count on. If my Aunt Connie is there, baked macaroni and cheese and pigs in a blanket better be a part of the menu or there might be a mutiny.

So. If you’re looking for a new lunch idea for your littles, or a tasty snack/appetizer that is going to quickly become a must-have at any gathering, you’ve found them. The best part? Virtually no dishes were dirtied in the making of this recipe.

Tips for Making Pigs in a Blanket:

-Get the crescent roll dough that is already pre-cut, not the flat sheets. It will make your life that much easier.

-Line  your baking sheets with parchment paper. That way all you have to do is throw away the paper when you’re done. Like I said, basically no dishes!

How to make Pigs in a Blanket:

Are you sure you’re ready for this? Here we go….Preheat your oven to 375 degrees and line a couple of baking sheets with parchment paper. On a work surface (I use a cutting board), unroll the crescent roll dough, separating each piece along the pre-cut lines. Cut each piece in three or four additional pieces, depending on the size. You can stretch the dough slightly as needed. Roll a small sausage in each little piece of crescent roll dough, and place each roll on the baking sheet. They won’t expand very much, so there’s no need to leave a lot of space in between each one. Bake for about 9 minutes, or until golden brown. Serve with honey mustard for dipping.

**This post was sponsored by The Glass Barn, Indiana’s Corn and Soybean Growers, but all thoughts and opinions are my own.**

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Pigs in a Blanket

The perfect packable lunch or appetizer idea, these Pigs in a Blanket are sure to become a family favorite!

Course Appetizer, lunch, Snack

Cuisine American

Keyword cocktail weinies, crescent roll, lil' smokies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8 people

Author Meagan - The Crossroads Cook

Ingredients

• 1 Can Crescent Roll Dough
• 1 Pkg Lil' Smokies Cocktail Wienies

Instructions

• Preheat the oven to 375 degrees and line two baking sheets with parchment paper.
• On a flat work surface, unroll and separate the crescent roll dough along the perforated lines.
• Cut each triangle of dough in to 3 sections.
• Roll a cocktail wienie in each piece of dough and place on the baking sheet.
• Bake for 9-10 minutes or until golden brown. Serve with honey mustard dipping sauce.

The post Pigs in a Blanket appeared first on The Crossroads Cook.

If you ever visit The Netherlands, I highly recommend checking out one of their snack bars. Snack bars are kind of like the Dutch version of a classic American drive-through restaurants, except without the waitresses on roller skates. And you don’t drive through; most all snack bars are eat-in. Instead of chili dogs and root beer floats, you’ll find frikandel special, bitterballen, bami ballen, kroketten, and so much more.

Basically you walk up to the counter, look into the freezer case (similar to an ice cream display case, but with savory treats instead of sweet!), pick what you want, and the helpful person behind the counter will put it in the fryer for you while you go have a seat. No, folks, snack bars are not about health food. Make sure you get an order of frietjes (fries) with mayonnaise and curry ketchup to go with your other goodies!

One of the other great Dutch snack food items are saucijzenbroodjes, or sausage rolls. These are seasoned meat (usually ground beef, despite the name sausage…) wrapped in flaky puff pastry and baked to delicious, golden perfection. They make a perfect after school snack or lunch on the go! The great thing about these sausage rolls is that they are SO easy to make at home and put in the freezer…even the kids can get involved!! Have them help mix up the meat mixture, roll it into fat logs, and put it on the pastry. Then, have them help put the egg wash on.

Tips for Making Saucijzenbroodjes:

-Feel free to make the puff pastry from scratch if you want. Or, take the easy way out, and buy the packaged stuff at the store. It’s just as good, I promise!

-A leaner ground beef is going to be less greasy and there will be less of a risk of your pastry getting a little soggy.

-Saucijzenbroodjes are traditionally larger than mine are. If you would like a bigger one, just make two less cuts in the pastry to make longer rolls.

-To freeze: bake as directed, let cool, then flash freeze and put into baggies. When you want one, just take it out and stick it in the oven for about 20 minutes until heated through.

-Serve these bad boys with your favorite mustard. I recommend a good German style.

How to Make Saucijzenbroodjes:

Take your packaged puff pastry out of the freezer and lay it on the counter to defrost slightly. Preheat the oven to 425 degrees, and line a baking sheet with parchment paper. In a large mixing bowl, combine the ground beef, spices and seasonings, egg, and breadcrumbs. Mix thoroughly (hands are the best tools here). Set aside.

Lay the the puff pastry out flat in “landscape orientation”. In other words, so the rectangles long sides are on the top and bottom. Make a cut horizontally down the middle. Make another cut down the center vertically, then cut those two vertical sections in half again, so there is a total of 8 pieces of puff pastry.

At this point, I like to go ahead and lay the pieces of puff pastry on the baking sheet spaced evenly apart. Take the meat mixture and roll into 8 evenly sized log shapes, laying each towards the top of each piece of pastry but giving yourself at least an inch of room at the top. The ends of the log should very slightly be over the edge of the puff pastry as they will shrink slightly with baking.

Beat an egg in a bowl, and with a pastry brush or your finger, put some egg wash on the top space left on the puff pastry. Then fold the rest of the pastry over the meat, matching the edges as well as you can and sealing tightly with a fork. It’s fine if they aren’t perfect! Paint each roll with egg wash, then bake for about 20 minutes, or until they are a deep golden brown. Let cool slightly and serve with mustard for dipping!

This post was sponsored by The Glass Barn, Indiana’s Corn and Soybean Growers, but all thoughts and opinions are my own…ya dig?

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Saucijzenbroodjes - Dutch Sausage Rolls

Dutch Sausage Rolls, or Saucijzenbroodjes, are a classic Dutch snack food that is easy to make at home with some store-bought puff pastry!

Course Appetizer, lunch, Snack

Cuisine Dutch

Keyword Pigs in Blanket, Puff Pastry, Sausage Rolls

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Author Meagan - The Crossroads Cook

Ingredients

• 1 Sheet Puff Pastry
• 1 lb Ground Beef Or 50/50 beef/pork blend
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Gehakt Seasoning Optional
• 1/4 tsp Nutmeg 1/2 tsp if not using gehakt seasoning
• 1 tsp Parsley Dried or Fresh
• 2 Eggs, divided
• 2 Tbsp Bread Crumbs

Instructions

• Preheat oven to 425 degrees.
• Set out puff pastry to thaw/warm slightly.
• In a large bowl, combine the ground meat, 1 egg, bread crumbs, and spices. Using either your hands or a spoon, mix until everything is combined. Set aside.
• Lay puff pastry sheet out flat. Using a knife, cut pastry sheet horizontally across the middle, then make three evenly spaced vertical cuts, so that the pastry is divided into 8 evenly sized rectangles.
• Divide the meat mixture evenly between the 8 puff pastry rectangles. Roll meat portions into log shapes that are the same length as the puff pastry portion. Place the meat about 1/2 inch from the top of each puff pastry rectangle.
• Beat 1 egg in a small bowl. Using a pastry brush or your finger, paint the puff pastry above the meat with the egg wash to act as a glue. Then, take the bottom of each puff pastry rectangle and fold it tightly over the meat. Seal the edge by pressing with a fork.
• Paint each sausage roll with the egg wash.
• Bake sausage rolls on a parchment paper lined baking sheet for 20 minutes, or until deep golden brown.
• These can be eaten right way, or can be allowed to cool. They also freeze well! Serve with mustard of your choice.

The post Saucijzenbroodjes – Dutch Sausage Rolls appeared first on The Crossroads Cook.

To say that I’m not a huge fan of winter is a big time understatement. We all know what hangry is, but is there a word to describe a similar anger caused by being cold? Because that word would perfectly describe how I get. I really, really despise being cold.

I once read somewhere that if you really love winter, chances are you didn’t grow up with livestock. There’s just something about having to break the ice on waterers, carrying water because water lines are frozen, going out and feeding/milking/delivering babies when the temperatures dip that just takes the fun out the cold. Blech.

Ok, sure, snow is pretty and I love watching my littles enjoy playing in it. And there’s nothing quite like a white Christmas with a fire going in the fire place. But that’s it. Once Christmas is over and the decorations come down, the weather could warm back up to the mid 70s and I would be just fine thank you very much!

There is one good thing about cold weather, though…it’s the perfect time to make a nice, hearty bowl of soup to warm yourself from the inside out. Dutch Split Pea Soup, or Erwtensoep (or Snert), is 100% the perfect stick to your ribs type of food to keep you going when those winter winds start to blow!

The Dutch are known for their hearty fare, and this soup is the king of all of it. It’s said that if your snert is as thick as it is supposed to be, you can stand a wooden spoon up in the middle of the pot. I kid you not. Plus, it’s loaded with veggies and super healthy. Win win!

My recipe comes straight from my mother-in-law, Maria…also known as the quintessential Dutch home cook. Oh, and something important to note: this soup is definitely better if you eat it the next day. Yes, you can eat it the same day, but I totally recommend planning ahead a little and waiting until the next day to eat it. It also freezes really well!

How to make Dutch Split Pea Soup:

Take about half a pound (200 grams) of split green peas and rinse them very, very well until the water runs clear (Maria says she rinses them 5 times). Put those in a heavy bottomed pot such as a Dutch oven, and pour in 1 Liter (4 1/2 cups) of water. Bring to a boil, cover, turn down the heat to medium low, and cook for an hour. You’ll want to keep an eye on them because these bad boys like to boil over.

Once an hour has passed, add peeled and chopped carrots and celery, a diced onion, leeks, a couple of diced potatoes, 2 vegetable bullion cubes (you can use chicken bullion if you can’t find the vegetable as it can be pretty hard to find), some parsley, and some pepper. Cook all of this for about 20 minutes or so, or until all of the veggies are tender. After the veggies have cooked, stir in some chopped smoked or kielbasa sausage.

If you are eating it right away, serve it up with some nice warm bread smothered in butter. If you are eating it the next day or freezing it, let it cool before putting it away.

Eet smakelijk!

Looking for other delicious Dutch foods? Give one of these a try!:

Pannekoeken – Dutch Pancakes
Hutspot – Dutch Mashed Potatoes with Carrots
Mama Maria’s Dutch Style Green Beans

This post is sponsored by The Glass Barn, Indiana Corn and Soybean Growers, but all thoughts and opinions are my own.

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Erwtensoep - Dutch Split Pea Soup

Dutch Split Pea Soup, called either Erwtensoep or Snert, is the perfect hearty and healthy meal to warm you up this winter!

Course lunch, Main Course, Soup

Cuisine Dutch

Keyword Carrots, erwtensoep, leeks, smoked sausage, snert, split peast

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 6 people

Author Meagan - The Crossroads Cook

Ingredients

• 1/2 lb Split Greet Peas 200 grams
• 4 1/2 c Water 1 Liter
• 4 Carrots, Peeled and Chopped
• 4 Celery Stalks, Peeled and Chopped
• 1 Onion, Diced
• 2 Leeks, Diced
• 2 Potatoes, Peeled and Diced
• 2 Vegetable Bullion Cubes or Chicken
• 1 Package Smoked or Kielbasa Sausage
• 2 Tbsp Parsley, Diced
• Salt and Pepper, to taste

Instructions

• In a strainer, rinse the split peas very well, until the water runs clear.
• Add the split peas to a large, heavy bottomed pot. Stir in the water. Bring to a boil, cover, turn down the heat to medium-low, and simmer for 1 hour.
• Uncover and stir in the carrots, celery, onion, leeks, potatoes, parsley, and vegetable bullion cubes. Cook for about 20 minutes, until the vegetables are tender.
• Stir in the sausage.
• Cook and refrigerate over night. Reheat and check for seasoning, adding salt and pepper if necessary. Serve with warm buttered bread.

Notes

This soup also freezes extremely well! Simply defrost and heat through when you are ready to eat it!

The post Erwtensoep – Dutch Split Pea Soup appeared first on The Crossroads Cook.

Ok, I know ya’ll looked at this recipe’s title and thought, “Why in the world do I need a recipe for something as simple as a ham, egg, and cheese sandwich?” I get it. I do. Chances are you DON’T need a recipe to figure out how to put a couple of slices of toasted bread, ham, cheese, and an egg together. But, my friends, the secret is in the sauce!

(Right about now, my bad sense of humor *thanks Dad* is encouraging me to make a stupid joke about the sauce being secret, and how you shouldn’t tell anyone…but I’m resisting the impulse. Go me!)

This was another one of the recipes born of necessity when my farmer called me up late one morning asking if I had anything I could bring him for lunch. I’m thinking you’re sensing a pattern here, and you’d be right. This happens a lot in our household, mostly because he doesn’t often know what he’s going to be doing day-to-day, so planning ahead isn’t always possible.

Spring Planting

On the particular day that this sandwich was born, we had been to some sort of function just a few days earlier where someone had made those amazing baked ham and cheese sliders. You know the ones I’m talking about, right? The ones that are on the Hawaiian Bread Rolls, with a yummy mustard-mayonnaise sauce, slathered in butter, and baked? (My friend Leah has a version here!) The sauce on those little sliders is so good, and easy, that figured I could add it to a ham, egg, and cheese sandwich and have it taste just as good!

So simple. Cook enough eggs for the number of sandwiches you are wanting to make (1 per sandwich). Just put a little butter in a non-stick skillet and break an egg into it. Season with some salt and pepper. I like my eggs over easy, JW prefers his over medium/hard (so yolks totally set–which makes them much easier to eat one handed in the tractor). Give them a flip and cook until your desired done-ness.

While the eggs are going, put some bread in the toaster…whatever sandwich break you prefer. I like to use honey wheat for these because I think it stands up to the sauce a little better, but use what you like.

In a small bowl, mix together some mayo, Miracle Whip, and honey Dijon mustard. I use a ratio of 2-2-1 here (so 2 tbsp mayo, 2 tbsp Miracle Whip, and 1 tbsp mustard).

When the eggs are nearly done, put a slice of ham per sandwich in the skillet to warm it through. Put each of those slices of ham on top of an egg, then put a slice of Muenster cheese on top of that, allowing everything to warm and the cheese to start melting.

When the bread is toasted and the eggs are done, smother at least one side of bread with the sauce, and put your egg/ham/cheese stack on the bottom slice. Close your sandwich and slice, then enjoy!

Note: if you are taking these on the go, such as running them to the field, I would recommend wrapping them in foil to keep them warm, but leaving a little crack open so some steam can escape, otherwise they may get a little soggy. I’d also suggest eating them as close to making them as possible.

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Ham, Egg, and Cheese Sandwich with Secret Sauce

Looking for an easy lunch idea that has plenty of protein and is loaded with melty, cheesy goodness? Try these Ham, Cheese, and Egg Sandwiches with Mustard Secret Sauce!

Course lunch

Cuisine American

Keyword Easy Lunch, Mayo, Mustard, Sandwich

Cook Time 10 minutes minutes

Servings 4 people

Ingredients

• 8 Slices of Bread (White, Wheat, etc.)
• 4 Eggs
• 8 Slices of Ham
• 4 Slices of Cheese (Muenster, Gouda, etc.)
• 2 Tbsp Mayonnaise
• 2 Tbsp Miracle Whip
• 1 Tbsp Honey Dijon Mustard
• Butter for Cooking Eggs

Instructions

• Mix together the mayonnaise, Miracle Whip, and Mustard. Set aside.
• In a non-stick skillet, melt the butter and fry the eggs to your desired doneness, leaving room in the pan to heat the ham. When you flip the eggs, put the ham in the pan to warm through.
• Place the ham on top of the eggs (1-2 slices per egg), then place a slice of cheese on top of each egg.
• Toast the bread, then place the egg, ham, and cheese stack on one slice. Spread the mustard sauce on the other slice. Close sandwich and enjoy!

Notes

This sandwich is best eaten right away, but if you are taking it somewhere, wrap it in foil leaving a little crack for steam to escape. 

The post Ham, Egg, and Cheese Sandwich with Secret Sauce appeared first on The Crossroads Cook.