Ham & Eggs Recipe

Beat eggs

Crack the 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk until fully combined and slightly frothy, about 30–45 seconds.

Cook eggs

Heat a 10-inch nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt and foam but not brown. Pour the beaten eggs into the skillet. Let sit undisturbed for 10–15 seconds until edges begin to set, then using a silicone spatula gently push the set edges toward the center, tilting the pan to allow uncooked egg to flow to the edges. Continue folding and occasionally stirring until eggs are mostly set but still slightly glossy and creamy, about 2–3 minutes total. Remove from heat; residual heat will finish cooking.

Finish and season

Taste and adjust seasoning if needed. Sprinkle 1 tablespoon chopped fresh chives if using. Keep warm while you prepare toast or plate the ham if needed.

Sauté aromatics and ham

While the pan heats for eggs (or in a separate small skillet), warm 1 teaspoon olive oil over medium heat. Add 2 tablespoons finely chopped onion if using and sauté until softened and translucent, about 2–3 minutes. Add 3 ounces diced cooked ham and cook until heated through and edges begin to brown slightly, about 2–3 minutes more. If using cheese, reduce heat to low and stir in 1 ounce shredded cheddar until melted and combined with the ham. Transfer the ham mixture to a plate and keep warm.

Toast 1 slice of bread or 1 English muffin until golden. Place the toast on a plate, spoon the warm ham mixture over the toast, then top with the scrambled eggs. Add hot sauce to taste if desired and serve immediately.