Teriyaki Ham and Egg Toast. Mix a tablespoon of teriyaki with the ham; add half a teaspoon of lemon pepper, (more if you like more heat) along with a teaspoon of garlic salt/powder until the ham is coated evenly. Cook ham in a non stick skillet on low heat for seven minutes or until it is heated all the way through. Submitted by: Lexie G Add review or comment Toast the bread.

Make sure the oil is good and hot when you crack it in there. Try this Cheesy Ham and Eggs on Toast. It's a quick, easy and delicious take on your favorite breakfast. You can cook Teriyaki Ham and Egg Toast using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Teriyaki Ham and Egg Toast

It's 1 slice of Sliced bread.
You need 1 of Egg.
Prepare 1 dash of Salt and pepper.
It's 1/2 tbsp of Vegetable oil.
It's 2 slice of Ham.
Prepare 1 of Yakiniku sauce (I recommend the sweetest level).
It's 1 pinch of Sugar.
You need 1 dash of Shredded cabbage (if you like).
It's 1 of Mayonnaise.

Supper Recipes Brunch Recipes Breakfast Recipes Waffle Recipes Breakfast Dishes Breakfast Ideas Ham And Eggs Egg Toast Breakfast Time. Place a slice of ham on top of each piece of bread, making a well for the egg. One at a time, crack an egg and drop it in the center of the ham well. Once all the bread pieces have been topped with eggs, sprinkle with salt and pepper.

Teriyaki Ham and Egg Toast instructions

Toast the bread to your preferred crispness. Crack the egg into a bowl, sprinkle salt and pepper (don't mix)..
Heat a frying pan with oil. Pour in the egg and use chopsticks or a fork to break open the yolk. Make the egg large enough to mostly cover the bread..
Cover with a lid and fry to your desired hardness on low heat, about 2～3 minutes..
Once the eggs have cooked, add the ham, yakiniku sauce, and sugar. Quickly coat the ham and egg..
Layer the cabbage, ham, and egg on the bread. Drizzle mayonnaise and enjoy while hot..

Slice a hardboiled egg and layer it between the ham and cheese. Use pineapple chutney instead of the canned or fresh slice of pineapple. Use fresh oregano and provolone cheese. Bake the toast with the pineapple, cheese, and oregano, and once it is out of the oven layer a generous amount of cold prosciutto. Crack in the egg and mix well.