Ham and Cheese Breakfast Pockets

Preheat the oven to 400°F (200°C).

Lay out the bread on a work surface and use a glass or a rolling pin to flatten.

Place a circle of ham in the middle of 4 slices of bread. Top with one circle of cheddar and another slice of ham.

Place the remaining slices of bread on top and, using the lid of a mason jar or a cookie cutter, press down to create 4 pockets. Make sure the seams are closed, pinching to seal if necessary. Reserve the bread with the circle cut-outs.

Place the pockets on a baking sheet.

In a small bowl, mix the melted butter and garlic. Brush the pockets with garlic butter.

Bake for 15 minutes, or until toasted.

Place the reserved bread on a baking sheet and brush with the remaining garlic butter.

Crack 1 egg into each circle, and season with salt and pepper.

Bake for 5 minutes, or until the yolk is cooked to your preference.

Serve the egg bread with the ham and cheese pockets and sprinkle with chives.

Enjoy!