Virginia Ham & Eggs Recipe

Bring ingredients to temperature

Remove eggs and ham from the refrigerator about 10 minutes before cooking so eggs lose chill and ham relaxes for even heating.

Prepare pan

Place a large nonstick or well-seasoned cast-iron skillet over medium heat. Add 1 tsp neutral oil and 1 tbsp butter. Swirl until butter foams and begins to turn a pale-golden color, about 1 minute.

Brown ham

Arrange the 8 ham slices in a single layer in the skillet. Let cook, undisturbed, until edges begin to caramelize and color deepens, about 1–2 minutes per side depending on thickness. Flip and brown the other side for another 1 minute. Remove ham to a warm plate and keep skillet over low heat with any pan fat remaining.

Scrambled eggs (soft)

In a bowl whisk together 4 large eggs, 2 tbsp whole milk or half-and-half, 1/2 tsp freshly ground black pepper, and 1 tsp kosher salt until homogeneous and slightly frothy. Add the remaining 1 tbsp butter to the warm skillet and melt over low heat. Pour the egg mixture into the skillet and let sit 10–15 seconds until the edges begin to set. With a spatula, gently push set edges toward the center and tilt pan so uncooked egg flows to the edges. Continue gentle folding every 15–20 seconds over low heat until curds are soft and slightly runny (carryover will finish cooking), about 2–3 minutes total. Taste and adjust seasoning if needed.

Cook eggs sunny-side (optional)

If you prefer fried eggs instead of scrambled: after browning ham and returning skillet to medium-low, add 1 tbsp butter. Crack eggs directly into the pan spaced evenly. Cook until whites are set but yolks still runny, about 2–3 minutes. For over-easy, gently flip each egg and cook 10–20 seconds more.

Assemble

If making scrambled eggs: spoon eggs onto warmed plates and lay 2 slices of browned Virginia ham alongside or draped over the eggs. If making fried eggs: place 2 ham slices per serving on the plate and top each with an egg. Sprinkle snipped chives over eggs and finish with a crack of black pepper.

Toast 2 slices of bread per serving and spread with 1 tsp butter while hot. Serve toast alongside the ham and eggs with hot sauce or mustard on the side.

Serve immediately so eggs are hot and ham remains warm and slightly crisp at edges.