Ham & Eggs Recipe

Prepare ingredients

Remove eggs from the refrigerator about 5 minutes before cooking so they come closer to room temperature. Pat the ham dry if wet and cut into 1/2-inch dice or 1/4-inch strips depending on preference.

Heat pan and cook ham

Place a 10-inch nonstick or well-seasoned skillet over medium heat. Add 1 teaspoon olive oil and 1/2 tablespoon butter. When the butter stops foaming and the pan is hot (about 1–2 minutes), add the diced or sliced ham in a single layer. Sauté, stirring occasionally, for 2–3 minutes until edges are lightly browned and heated through. Push the ham to one side of the pan or transfer to a small plate and keep pan at medium-low heat.

Scrambled eggs (soft)

In a bowl, crack the 4 eggs and add 2 tablespoons whole milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until uniform and slightly frothy (about 20–30 seconds). Melt the remaining 1/2 tablespoon butter in the warm skillet over low-medium heat. Pour the egg mixture into the pan and let it sit undisturbed for 10–15 seconds until edges begin to set. Using a silicone spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue this gentle folding and occasional resting for about 2–3 minutes until the eggs are mostly set but still slightly glossy and soft. Sprinkle the cooked ham evenly over the eggs in the final step and fold once or twice to incorporate, cooking an additional 15–30 seconds to heat the ham through. Taste and adjust seasoning with remaining salt and pepper if needed.

Fried eggs (alternative)

If you prefer fried eggs instead of scrambled: after cooking and removing the ham, add the remaining 1/2 tablespoon butter to the pan and lower heat to medium-low. Crack eggs directly into the pan. Cook for 2–3 minutes for sunny-side up (cover pan for firmer whites), or 3–4 minutes then flip gently and cook 20–30 seconds for over-easy. Season with salt and pepper. Reheat ham briefly in the pan alongside or place under the eggs on the serving plate.

Finish and serve

Transfer scrambled or fried eggs with ham to plates. If using cheese, sprinkle the 30 g grated cheese over the hot eggs so it melts. Garnish with chopped chives or parsley. Serve immediately with toast or bread and hot sauce or ketchup on the side.

Toast bread slices until golden. Butter if desired and serve alongside the eggs. Offer hot sauce or ketchup for individual preference.