This sandwich includes the classic ingredients of a Denver omelet—ham, green pepper, onion, and scrambled eggs. Also known as a Western sandwich, the breakfast-like creation dates to the early 1900s when the capital of Colorado was still known as Denver City. More than one person has claimed credit for the sandwich. Food historians believe the sandwich dates to the late 19th century and was created by Chinese chefs working in railroad or logging camps. The sandwich’s inspiration may have been egg foo young, a Chinese omelet dish.
Recipe Servings: 2
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp butter, and more as needed to butter toast
- ¼ lb smoked ham, diced
- 1 small yellow onion, coarsely chopped
- ½ small green bell pepper, cored, deseeded, and coarsely chopped
- 4 eggs, lightly beaten
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 thick slices of bread
Directions
- Heat butter in a large frying pan over medium high heat.
- Add ham and cook, stirring often, about 4 minutes or until just golden-brown.
- Add onion and peppers and cook 3–4 minutes, stirring often until wilted.
- Pour in eggs and season with salt and pepper, stirring gently.
- Cook eggs until light golden-brown and then use spatula to cut eggs in half.
- Carefully flip each half over and cook until light golden-brown on second side. Remove from heat.
- Toast bread in a toaster and butter one side of each piece.
- Place each egg patty on top of a piece of buttered toast and place the remaining pieces of toast on top, buttered side down, to create two sandwiches.
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