Raspberry Ham and Egg sandwich - This is the definition of a happy sandwich! Creamy with a touch of sweetness, fruity freshness and an egg cooked right into a slice of toast. A twist on a Monte Cristo Sandwich with just 6 ingredients

Raspberry Ham and Egg Sandwich

Servings: 1 sandwich
Author: Dini from The Flavor Bender


  • 2 slices of Pepperidge Farm Farmhouse™ Oatmeal sandwich bread
  • 3 - 4 slices of Hillshire Farm® Thin Sliced Honey Ham
  • Hellmann's® Real Mayonnaise
  • 1 egg
  • About 8 - 12 fresh raspberries
  • Mustard Honey mustard or spicy brown mustard


  1. Cut out a 2 - 3 inch hole from the center of one of the bread slices.
  2. Toast the bread slices on one side a griddle or non-stick pan, a minute or two.
  3. Flip the sandwich slice over and place a little amount of butter or oil in the center of the hole (in one slice). Crack 1 egg into this hole and sprinkle a little salt on top. Cover and let this egg cook for about 3 minutes. Flip the slice of bread over one more time to sear and seal the egg (if needed) - for a few seconds.
  4. Toast the slice without the hole as normal and set aside.
  5. To assemble the sandwich, squeeze the preferred amount of mayonnaise on the toasted bread slice (without the egg). Spread it out evenly.
  6. Place the ham on top. Followed by the mustard and raspberries.
  7. Place the slice of bread with the egg on top and sprinkle some pepper on top (optional).
  8. Serve immediately.