Ham, Egg and Cheese Sandwich on English Muffin

• 4 heirloom tomatoes, halved and seeded
• Olive oil, to drizzle
• Kosher salt and freshly ground black pepper
• Fresh thyme leaves, to season
• 4 English muffins, split
• 8 slices Swiss cheese, thinly sliced
• 8 slices Black Forest ham, thinly sliced
• 2 to 3 tablespoons butter, to coat
• 8 large eggs
• 1 tablespoon finely diced fresh chives

1. Preheat the oven to 375 degrees F. Put the tomato halves on a baking sheet, cut-side up, drizzle with oil and season with salt, pepper, and thyme.
2. Roast the tomatoes until soft, about 30 minutes.
3. Remove the tomatoes to a plate.
4. Wipe the baking sheet with paper towels and place the English muffin halves on the baking sheet and toast in the oven until lightly golden brown, about 5 minutes.
5. Top each with a slice of the cheese, return to the oven and toast until the cheese is melted, about 2 minutes.
6. Remove and let sit while you make the eggs.
7. Heat a nonstick pan over medium heat.
8. Add the ham slices and cook until slightly crisp and warmed through.
9. Remove the ham to a plate.
10. Add a few tablespoons of butter to the pan, whisk 8 large eggs in a bowl, season with salt and pepper and cook over low heat until soft curds form and stir in the chives.
11. Top each muffin half with a slice of ham.
12. Top the bottom half with some of the eggs and 2 tomato halves.
13. Combine halves to make 4 sandwiches.
14. Serve immediately.

tomatoes, olive oil, kosher salt, thyme, muffins, swiss cheese, black forest ham, butter, eggs, fresh chives

Taken from www.foodnetwork.com/recipes/bobby-flay/ham-egg-and-cheese-sandwich-on-english-muffin.html (may not work)