Egg Ham Chicken Trio Recipe

Beat eggs

Crack the 6 eggs into a medium bowl. Add 3 tablespoons milk, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk vigorously until fully combined and slightly frothy (about 30 seconds).

Cook eggs

Heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. When butter is melted and foam subsides but before browning, pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds, then using a silicone spatula gently push the eggs from the edges toward the center, creating soft folds. Continue moving occasionally until curds form but eggs remain glossy and slightly runny (about 2–3 minutes). Immediately remove from heat — residual heat will finish them.

Finish eggs

Fold in the optional snipped chives. Taste and adjust salt and pepper if needed. Transfer the scrambled eggs to a warm plate and keep covered lightly while finishing the ham and chicken to retain heat.

Warm and crisp ham

Arrange the 8 oz of thinly sliced ham in a single layer (work in two batches if necessary) in a cold skillet. Drizzle 1 teaspoon olive oil over the ham and heat the skillet over medium-high heat. Cook each side 45–60 seconds until the edges just start to brown and the ham is warmed through. Season lightly with 1/4 teaspoon black pepper while in the pan. Remove the ham to a plate and keep warm.

If you prefer the ham chewier rather than crisped edges, warm it gently over low heat for 1–2 minutes per side instead.

Prep chicken

Slice the 1 lb chicken breast into two thinner cutlets (or butterfly and flatten to even thickness about 1/2 inch). Pat dry with paper towels. In a small bowl, combine 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 3/4 teaspoon kosher salt. Rub the spice mix evenly over both sides of the chicken. Drizzle 1 tablespoon olive oil and 1 teaspoon fresh lemon juice over the chicken and let sit 5 minutes while pan heats.

Cook chicken

Heat a skillet over medium-high heat until hot. Add the seasoned chicken and cook undisturbed 3–4 minutes per side for thin cutlets (internal temperature 165°F / 74°C), or 5–6 minutes per side for thicker pieces. Adjust time as needed. Transfer cooked chicken to a cutting board and let rest 3–4 minutes, then slice into 1/2-inch strips or bite-sized pieces.

Make sauce

In a small bowl combine 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon chopped fresh parsley, and 1/4 teaspoon freshly ground black pepper. Stir until smooth and taste; adjust honey or mustard to balance sweetness and tang.

Assemble trio

Arrange toasted baguette slices or dinner rolls (8 pieces) on a serving platter. For each piece, layer a small portion of scrambled eggs, a folded slice or two of warm ham, and several slices of the cooked chicken. Drizzle a small spoonful of the sauce over each assembled portion or serve the sauce on the side for dipping.

Garnish and serve

Sprinkle additional chopped parsley and a light grind of black pepper over the assembled portions. Serve immediately while eggs and meats are warm.