Egg, Ham & Cheese Recipe

Prepare ingredients

Measure and assemble all ingredients. Grate the cheddar if not pre-shredded. Dice the ham into approximately 1/4-inch pieces so they heat quickly and distribute evenly.

Beat eggs

Crack the eggs into a medium bowl. Add the milk, half of the salt (1/2 tsp) and half of the pepper (1/2 tsp). Whisk vigorously until the mixture is uniform and slightly frothy, about 20–30 seconds. The milk lightens the texture and helps set a tender curd.

Heat pan and cook ham

Place a 10-inch nonstick skillet over medium heat. Add the butter and let it melt, swirling to coat the pan. When the butter begins to foam but before it browns, add the diced ham in an even layer. Sauté the ham for 1–2 minutes, stirring once or twice, until warmed through and edges are slightly caramelized.

Add eggs

Pour the beaten eggs over the warm ham in the skillet. Let the eggs sit undisturbed for about 15–20 seconds so the edges begin to set.

Scramble gently

Using a heatproof spatula, push the eggs from the edges toward the center in a folding motion, forming soft curds. Continue folding every 10–15 seconds, allowing the uncooked egg to flow underneath, until the eggs are mostly set but still slightly glossy—about 1 to 2 minutes depending on heat.

Add cheese and finish cooking

Sprinkle the shredded cheddar evenly over the eggs and gently fold once or twice to incorporate. Cook for another 20–30 seconds until the cheese softens and the eggs reach your preferred doneness. Taste and adjust seasoning with the remaining 1/2 tsp salt and 1/2 tsp pepper if needed.

Serve

Transfer the eggs, ham & cheese to plates or pile onto toasted bread or an English muffin if using. Garnish with chopped chives or parsley and add hot sauce to taste.

Toast the bread or English muffin while eggs cook: place slices in toaster or in a separate skillet over medium heat and toast until golden, about 2–3 minutes per side. Butter if desired and assemble sandwich-style with eggs, ham & cheese.