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1
Split English muffins and put 2 ham slices between tops and bottoms.
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2
Arrange in a buttered 7 x 11 casserole dish.
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3
In a bowl, whisk eggs until blended; whisk in milk, mustard, pepper and salt.
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4
Pour over sandwiches in dish and use a rubber spatula to carefully flip sandwiches over a few times, pressing gently, so the muffins absorb the egg mixture.
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5
Cover and chill for at least 6 hours or for up to 24 hours.
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6
Tomato Jam: Combine tomatoes, sugar, onion and vinegar in a small saucepan.
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7
Bring to a boil over medium high heat, stirring until sugar is dissolved.
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8
Reduce heat and boil gently, stirring often for about 20 minutes or until reduced to a thick, jammy consistency.
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9
Transfer to a bowl and let cool completely.
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10
Stir in basil and season with salt and pepper.
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11
Cover and chill until serving, for up to 3 days.
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12
To Serve: Preheat oven to 350.
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13
Remove jam from fridge and let come to room temperature, Uncover baking dish and carefully flip sandwiches over in dish.
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14
Bake stata for about 30 minutes or until a knife inserted in the centre comes out clean.
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15
Let stand for 5 minutes before serving.
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16
Serve sandwiches with tomato jam dolloped on top or on the side.
