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Ham & Egg on Rye

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Ham & Egg on Rye

5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: Ham & Egg on Rye
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Calories: 609kcal


  • 1/4 cup mayonnaise, light
  • 1/4 cup yogurt, plain
  • 1/4 teaspoon mustard, dijon
  • 1 tablespoon olive oil
  • 1 tablespoon butter, unsalted
  • 4 large egg
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1 medium tomato, red
  • 8 slice bread, rye
  • 8 slice ham, deli sliced
  • 4 ounce cheddar cheese
  • 4 leaf outer lettuce

Serve With

  • 4 medium banana


  • Mix the mayonnaise, yogurt, and mustard in a small mixing bowl; set aside.
  • Heat olive oil and butter in a skillet over medium; stir to combine.
  • Break open eggs and add to the skillet; season with salt and pepper. Cook until yolks are set as desired.
  • Meanwhile, slice the tomato and toast the bread. Spread mayo mixture onto each bread slice.
  • Place each finished egg onto a slice of bread. Add ham, cheese, lettuce and tomato; top with remaining bread slices.
  • Cut each sandwich in half and serve with bananas on the side.
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Calories: 609kcal | Carbohydrates: 64g | Protein: 25g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 239mg | Sodium: 1078mg | Fiber: 7g | Sugar: 20g

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