Ham & Eggs Recipe

Prepare and season

Pat the ham steak dry with paper towels. Lightly score the fat edge in a few diagonal cuts (if present) to prevent curling. Rub both sides with the brown sugar and sprinkle evenly with the teaspoon of black pepper.

Cook ham

Heat a large nonstick or cast-iron skillet over medium-high heat. Add the vegetable oil and let it shimmer (about 30 seconds). Add the ham steak and cook undisturbed 3 to 4 minutes until well browned. Flip and add 1 tablespoon butter to the pan. Reduce heat to medium and cook another 3 to 4 minutes, spooning melted butter over the top, until ham is warmed through and nicely caramelized (internal temperature ~140°F / 60°C). Transfer ham to a plate and tent loosely with foil to keep warm.

Choose style

Decide which style you want (sunny-side up, over-easy, scrambled, or poached). The directions below cover scrambled and fried (sunny-side/over-easy); adjust times for poached or other styles.

Fried eggs (sunny-side or over-easy)

Wipe or use the same skillet over medium-low heat. Add 1 teaspoon butter and let it melt and foam. Crack eggs into a small bowl then slide into the pan, spacing them slightly. Season with a pinch of the 1 teaspoon salt and a grind of black pepper. For sunny-side up: cook undisturbed 2 to 3 minutes until whites are set but yolks are runny. For over-easy: when whites are mostly set (about 2 minutes), gently flip each egg with a spatula and cook 15–30 seconds for runny yolks or 45–60 seconds for medium-set yolks. Remove eggs to the plate with the ham.

Scrambled eggs

Crack the 3 eggs into a bowl and add a pinch of the 1 teaspoon salt. Whisk until homogenous and slightly frothy. Heat the skillet over low-medium heat and add 1 teaspoon butter. When butter foams, pour in eggs. Let sit 10–15 seconds, then gently stir with a spatula, pushing eggs from edges to center. Cook slowly, folding until soft curds form and eggs are just set but still moist, about 2–3 minutes. Season with black pepper to taste and transfer to plate with ham.

Arrange the ham on a plate and place the eggs beside or atop the ham per preference. Sprinkle chopped parsley over the eggs and ham if using. Serve immediately with hot sauce or ketchup on the side.