Ham & Egg Recipe

Prepare pan and ham

Heat a nonstick or cast-iron skillet over medium heat. Add the butter and olive oil and let the butter melt and foam but not brown, about 30 seconds. Lay the ham slices flat in the skillet in a single layer. Cook until warmed through and edges begin to brown and crisp slightly, about 1 to 2 minutes per side. Remove ham to a warm plate and keep skillet heat at medium-low.

Cook eggs sunny-side (or preferred style)

Crack the eggs into a small bowl one at a time, then gently slide them into the skillet (you can cook two at a time if the pan is small). Sprinkle each egg with a pinch of salt and a little black pepper. For sunny-side-up: cover the skillet with a lid and cook until whites are set and yolks still runny, 2 to 3 minutes. For over-easy: cook until whites set (~2 minutes), gently flip with a spatula and cook 15–30 seconds more. For basted eggs: add 1–2 teaspoons water to the pan and cover to steam the tops for 30–60 seconds.

Combine and finish

Return the warmed ham to the skillet alongside or under the eggs for about 20–30 seconds so flavors meld. If using cheese, sprinkle it over the eggs now and cover briefly until cheese melts, about 30 seconds to 1 minute. Taste and adjust seasoning with additional salt and pepper if needed.

Use a spatula to transfer eggs and ham to plates. Garnish with chopped chives or parsley and a drizzle of hot sauce if desired. Serve immediately.

Sprinkle grated cheese over eggs while still in the pan so it melts. Scatter chopped herbs on top after plating. Offer hot sauce at the table.