Moons Over Cleveland

(Courtesy of Michael Symon)

Ingredients:
1 ham steak
8 slices sourdough bread
6 eggs, beaten
1 stick of butter, softened
Salt and pepper
16 slices Gruyere cheese

Directions:
Heat a griddle over medium-high heat.  Heat a nonstick saucepan over medium heat.  Grill the ham steak on both sides until slightly golden, about 2-3 minutes per side.

Butter all the toast on one side and place 8 pieces buttered side down on the griddle.

Crack the eggs into a nonstick saucepan and mix with spatula.  Add 2 Tbsp. butter to the pot.  Place the pot over medium-high heat and stir continuously, taking the pan on and off the heat, until the eggs are creamy and scrambled.  Season with salt and pepper.

Cut the ham steak in half.  Return to the toast and place a slice of gruyere cheese on the unbuttered surface of each slice.  Put 2 pieces of the cheesy bread together and top with a brick (or something heavy) to form 4 grilled cheese sandwiches.  Once the grilled cheeses are melted, remove the bricks.

Top 2 of the sandwiches with a slice of ham steak and a spoonful of scrambled eggs.  Place another grilled cheese on top of the eggs to form a double grilled cheese sandwich stuffed with ham and eggs.

Remove from the heat and slice into quarters.  Serve while still hot.

Note~ The image above is the only one I could find but it does not show the grilled cheese parts well.