In a medium non-stick skillet over medium-low heat, melt one tablespoon butter.

While the butter is melting, add eggs to a medium mixing bowl; whisk until well beaten.

Pour the egg mixture into the heated skillet and cook eggs over medium-low heat. As eggs begin to cook, use a silicone spatula to gently bring the cooked eggs to the top of the pan, allowing more of the liquid eggs to cook underneath.

Keep the heat fairly low, and only stir a couple times. Remove pan from heat as soon as there is no liquid egg remaining in the pan. Set aside and allow the eggs to continue cooking in the warm pan.

Using the remaining 4 tablespoons of butter, spread ½ tablespoon evenly on one side of each slice of bread.

Heat a large non-stick skillet or griddle over medium heat. Place each slice of bread, buttered side down, into the skillet. You can cook four slices of bread at a time, or all eight, if they fit.

For each sandwich, place one slice of swiss cheese on one slice of bread and one slice of American cheese on the other slice of bread. Mound 4 slices of ham on top of the Swiss cheese for each sandwich.

Cook over low-medium heat until the bread is toasted, and the cheese is melted. The ham should heat through.

Divide the scrambled eggs evenly onto each of the American cheese bread halves. Bring the two halves of the sandwich together.

For Moons over My Hammy, serve the sandwich with the eggs toward the top of the sandwich and the ham toward the bottom. Serve sandwiches while still warm.