Ham And 2 Eggs Recipe

Heat pan and sear ham

Place a 10-inch nonstick or cast-iron skillet over medium heat. Add 1 tsp neutral oil and let it warm for 30 seconds. Add the 3 slices of ham in a single layer. Cook for 1.5–2 minutes on the first side without moving to get a light golden edge. Flip each slice and cook an additional 1–1.5 minutes until both sides are lightly browned and heated through. Transfer ham to a plate and keep warm.

Melt butter and set up

Reduce heat to medium-low. Add 1 tbs unsalted butter to the same skillet, swirling to melt and coat the pan. Let the butter foam but not brown. If the pan looks dry, add a little more butter or a few drops of oil.

Crack and season eggs

Crack 2 large eggs into a small bowl one at a time to ensure no shells. Season the eggs lightly with about 1/2 tsp salt and a few grinds of black pepper.

Fry the eggs (sunny-side or over-easy)

Gently slide the eggs from the bowl into the skillet, spacing them slightly apart. For sunny-side-up: cook undisturbed on medium-low for 2.5–3.5 minutes, or until whites are set and yolks still runny. For over-easy: cook 2–3 minutes until whites are mostly set, then carefully flip with a spatula and cook 20–30 seconds more for a runny yolk, or 45–60 seconds for medium yolk.

Season and finish

Taste and add remaining salt as desired (total salt used ~1 tsp). Add a few grinds of black pepper. If using optional garnishes, sprinkle 1 tbs chopped parsley or chives over the eggs.

Arrange the warmed ham slices on a plate and place the 2 eggs on top or beside the ham. Serve immediately with a little hot sauce or ketchup on the side if desired.