Egg: Ham & Cheese Recipe

Beat eggs

Crack 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until the mixture is uniform, slightly frothy, and homogenous (about 20–30 seconds).

If your ham is in large slices, stack and thinly slice or dice to make approximately 3 ounces. Grate enough sharp cheddar to measure 1/2 cup. Keep both at room temperature while you heat the pan so they warm slightly and melt more easily.

Heat pan

Place a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and swirl until melted and the foam subsides but does not brown (about 1 minute).

Cook eggs

Pour the beaten egg mixture into the skillet and let it sit undisturbed for 10–15 seconds so the edges begin to set. With a silicone spatula, gently pull the set edges toward the center while tilting the pan to let uncooked egg flow to the edges. Continue this gentle folding motion for about 45–60 seconds until the curds are mostly set but still slightly glossy and moist — not dry.

Add filling and finish

When the eggs are nearly set but still slightly wet on top, sprinkle the diced ham evenly over one half of the eggs (about 3 oz). Top the ham with the 1/2 cup grated cheddar. Using the spatula, fold the other half of the egg over the filling to form an omelet or gently slide the eggs onto a plate and fold. Let rest in the pan off heat for 30–60 seconds to allow the cheese to melt from residual heat. If needed, return the pan to very low heat for 10–15 seconds to encourage melting, but avoid overcooking.

Slide the ham-and-cheese eggs onto a plate. Sprinkle 1 tablespoon thinly sliced fresh chives over the top. Add hot sauce or salsa to taste if desired (about 1 teaspoon). Serve immediately while hot.

Leftovers can be refrigerated in an airtight container for up to 2 days and gently reheated in a skillet over low heat until warmed through.