Grilled Ham & Apricot Breakfast Sandwich

This is the ultimate breakfast sandwich!  The apricot preserves and ham make it the perfect combination of sweet, salty and smokey, all nestled in the center of a wholesome, hearty bagel.  And with a shmear of melt-in-your-mouth cream cheese, a slice of gooey Havarti and a perfectly cooked egg, this is sure to be a sandwich the whole family will love!

Recipe Courtesy of Julie Andrews (RD)

Ingredients (Serves 1)

Cooking spray

1 large egg

1 Tbsp. Arla® Organic Cream Cheese

2 Tbsp. no sugar added apricot preserves

1 100% whole grain thin bagel

1 oz. low sodium thinly sliced smoked ham

1 slice Arla® Creamy Havarti slices

½ cup fresh baby spinach



  1. Heat a small skillet to medium heat and coat with cooking spray.  Once hot, crack the egg into the pan.  Allow to cook for about 1 ½ minutes, then place a lid over the pan.  Allow to cook until the egg white is firm and the egg yolk is partially firm, about 2-3 minutes more.  Remove from heat.
  2. Spread cream cheese and apricot preserves on the bottom slice of the bagel.  Layer with the ham and Havarti.  Place the egg on the Havarti and top with baby spinach.  Place the top part of the bagel on the sandwich.
  3. Heat a Panini press* to medium-high heat and coat with cooking spray.  Add assembled sandwich to the Panini press and close the lid.  Cook 2-4 minutes, until cheese has melted and the exterior of the bagel thin is golden brown.  Slice in half and serve.


*Note: To make sandwich in a skillet - Heat a medium non-stick skillet to medium-high heat and coat with cooking spray.  Place assembled sandwich on the hot skillet and place a lid over the pan.  Cook for 1-2 minutes, until bottom is browned and cheese has started to melt, then carefully flip sandwich.  Replace the lid and cook another 1-2 minutes, until bagel is golden brown and cheese is fully melted.