Mango Chutney Breakfast Rescue!Jump to Recipe
My name is Nick and I have a confession. I have a dark little food secret that I keep in a jar in my fridge.
It’s called Mango Chutney (the spicy version) and sometimes, if I don’t know how to finish a dish or recipe, I’ll just slather it on.
I almost never write about it, but I burn through jars of the stuff. I’ll put it in or on sauces, soups, and sandwiches. It’s my saving grace condiment (screw ketchup) when I want to add a punch of flavor to something.
So you can almost always find a jar of it in my fridge (or on my grocery list) and, when nobody is looking, sandwiches like this Mango Chutney Breakfast Sandwich happen on the regular.
Mango Chutney Ham Breakfast Sandwiches
- 4 english muffins toasted
- 4 eggs scrambled
- 6 ounces ham
- 1 cup shredded cheese
- ½ cup spicy mango chutney
- Fresh arugula
- Salt and pepper
- Neutral oil for cooking
- Preheat broiler to high heat. Cut muffins in half and broil for 2-3 minutes until they are toasty brown.
- Add a drizzle of oil to a medium skillet over medium heat. Sear ham for 4-5 minutes per side until it’s nicely browned and warmed through.
- Remove ham from the skillet and wipe it out to clean off any burned on stuff. Then add a fresh drizzle of oil and the scrambled eggs. Turn heat down to low and cook eggs until they are softly scrambled. It’s okay if they are slightly undercooked.
- Build a sandwich by smearing one side of muffin with mango chutney. Top with ham, eggs, cheese, and a pinch of salt and pepper.
- Broil sandwiches for 1 minute until cheese is melted.
- Top sandwiches with fresh arugula and the other muffin half. Serve immediately!
Did you make this?
Snap a photo and tag @macheesmo so I can see your work.
Mango Chutney Breakfast Sandwich
Breakfast Sandwich Time
A good breakfast sandwich should be easy to make. I don’t like to post recipes that would take longer than 30 minutes to make here (and that’s a stretch frankly). This Mango Chutney Breakfast Sandwich recipe is probably closer to a 15-20 minute recipe.
As with any good sandwich, I recommend toasting the carbs. I think English muffins are the best bread here because they are sturdy and can hold everything together nicely.
I toasted mine just by broiling them for 2-3 minutes under high heat.
Now for the slather!
I would say 1-2 tablespoons per sandwich is a good start for the chutney. It should be a sort of messy situation when you start eating.
The Breakfast Part
There are any number of things you could stick on this Mango Chutney Breakfast Sandwich, but for me, ham and eggs just sounded good on this particular day.
I just seared the ham steaks in some light oil in a small skillet until they were lightly browned on both sides. This shouldn’t take more than a few minutes.
Then you can wipe out the pan and scramble the eggs in the same pan. I recommend whisking a small dash of milk into the eggs as you whisk them up.
Turn the heat down to low on the eggs so they cook slowly and pull them off the heat when they are slightly undercooked. They will finish cooking on the sandwich.
These are just about perfect.
Building the Mango Chutney Breakfast Sandwich
I think you know what to do now: Ham, eggs, cheese on the muffin.
Stick this all back in the broiler for a minute and the eggs will firm up and the cheese will melt. I also added more cheese to the muffin top in the background because that’s how I roll.
A pinch of salt and pepper and small handful of baby arugula helps finish off the sandwich. The arugula might seem like an afterthought but it actually brings some peppery flavors to the sandwich and a little green never hurts.
This Mango Chutney Breakfast Sandwich is ready to get chomped on.
If I keep this up, you guys are going to know all of my secrets and then I have no idea what I’ll write about.
But seriously, mango chutney. You probably either love it or have never tried it. Those are the only two options.