Ham Eggs & Cheese Recipe

Make the cilantro mayo first so flavors meld: in a small bowl or mini food processor combine 1/2 cup mayonnaise, 1/4 cup packed cilantro leaves, 1 tsp lime juice, 1/2 tsp minced garlic and 1/4 tsp salt.

Pulse or whisk until smooth. If the mayo is too thick, thin with up to 1 tsp water to reach a spreadable consistency. Taste and adjust salt or lime as needed. Cover and refrigerate until ready to use.

Preheat a skillet or griddle over medium heat. Lightly butter one side of each of the 4 bread slices with the 2 tbs unsalted butter.

Place bread butter-side-down on the hot skillet and toast until golden and crisp, about 2–3 minutes per side. Remove and set aside on a tray, buttered side up.

Warm the ham briefly: in the same skillet over medium heat, add the 8 slices of deli ham in a single layer and warm 30–45 seconds per side until just heated and slightly caramelized at the edges. Remove and keep warm.

Place 1–2 warmed ham slices on each toasted bread slice, dividing evenly (2 slices of ham per toast if using 8 slices total). Top each with a slice of cheddar (or arrange grated cheese evenly). Set aside while you cook the eggs so the cheese can melt from residual heat.

Soft Fried Eggs (preferred)

For soft eggs with runny yolks, heat a nonstick skillet over medium-low and add 1 tbs olive oil or butter. Crack eggs into a bowl one at a time to ensure no shells, then gently slip into the skillet. Add 2 tsp milk or cream to the bowl used for eggs (optional step from ingredients) — if you prefer poached-style, skip milk and follow the poaching step below.

Season each egg lightly with 1/4 tsp salt and a pinch of black pepper (total salt and pepper in ingredients divided across eggs). Cook eggs 2–3 minutes until whites are set but yolks still soft. For slightly set tops, cover the pan with a lid for 20–30 seconds — do not overcook or yolks will firm up.

Alternative: Poached Eggs

Bring a 2–3 inch deep pot of water to a bare simmer and add a splash of vinegar (optional). Crack each egg into a small cup and gently slip into simmering water. Poach 3–4 minutes for runny yolks, then remove with a slotted spoon and drain on paper towel.

Carefully transfer one soft egg to each ham-and-cheese toast. If cheese hasn't fully melted, place the assembled toasts under a hot broiler for 30–60 seconds or cover briefly in the skillet to encourage melting—watch closely.

Spread about 1 tablespoon of cilantro mayo over each toast (or on the plate side before adding ham if you prefer it under the ham).

Place the warmed ham and cheese-topped toasts on plates, then gently set a soft egg on each one.

Season eggs with the remaining black pepper and a light pinch of salt if desired. Garnish with the 2 tbs fresh cilantro leaves and drizzle optional hot sauce (about 1 tsp per serving) if using.

Serve immediately while the eggs are soft and the cheese is warm and melty.