Three Eggs Any Style With 2 Slices Of Ham Recipe

Choose style

Decide how you want the eggs prepared: scrambled, fried (sunny-side up, over-easy/medium/hard), or poached. The following steps cover each style — pick only the ones that match your choice.

Scrambled eggs

Crack 3 large eggs into a bowl. Add 2 tsp whole milk and a pinch (about 1/8 tsp) of the kosher salt. Whisk until combined and slightly frothy. Heat a nonstick skillet over medium-low heat and add 1/2 tbs butter. When butter is melted and foamy but not browned, pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds until edges begin to set, then gently push cooked edges toward the center with a silicone spatula, tilting the pan so uncooked eggs run to the edges. Continue folding every 10–15 seconds until mostly set but still slightly glossy — about 1.5–2 minutes total. Remove from heat; residual heat will finish cooking. Season with freshly ground black pepper and the remaining pinch of kosher salt. Garnish with chopped chives if desired.

Fried eggs (sunny-side up)

Heat a nonstick or well-seasoned skillet over medium-low heat. Add 1/2 tbs butter and 1 tsp vegetable oil (oil stabilizes temperature). When butter is melted and shimmering but not browning, crack eggs gently into the pan, spacing them slightly apart. Cook undisturbed for 2–3 minutes until whites are set but yolks remain runny. If you prefer whites fully set on top, cover the pan with a lid for 30–45 seconds. Season with salt and pepper and remove with a spatula.

Fried eggs (over-easy/medium/hard)

Follow the sunny-side-up method. Once whites are mostly set (about 2–3 minutes), gently flip each egg with a thin spatula and cook: 10–15 seconds for over-easy (runny yolk), 30–45 seconds for over-medium (partially set yolk), or 60–90 seconds for over-hard (fully set yolk). Season and transfer to plate.

Poached eggs

Fill a saucepan with 3 inches (about 750 ml) of water; add a splash of vinegar (optional). Bring to a gentle simmer (small bubbles). Crack one egg into a small bowl. Create a gentle whirlpool in the water with a spoon and slide the egg into the center. Poach 3 minutes for a runny yolk, 4 minutes for medium, 5 minutes for firm. Remove with a slotted spoon and drain on a paper towel. Repeat for remaining eggs. Season with salt and pepper.

While the eggs cook (or before, if you prefer), heat a separate skillet over medium heat. Add 1 tsp vegetable oil and swirl to coat. Lay the 2 ham slices flat in the pan. Cook for 1–1.5 minutes per side for deli-style ham until warmed through and lightly browned at the edges.

Optional glazed ham: after the first side browns, reduce heat to medium-low, add 1 tsp butter and 1 tsp brown sugar or a drizzle of maple syrup to the pan. Tilt the pan so the glaze coats the ham and cook 30–45 seconds more, spooning glaze over the slices, then flip and glaze the other side for 15–30 seconds. Remove ham to a plate.

Keep ham warm on the plate while you finish the eggs. If both are done simultaneously, plate immediately.

Arrange the 2 slices of ham on a plate. Place the three eggs alongside or on top (for example, ham under over-easy eggs). Sprinkle chopped chives or parsley over the eggs if using. Serve hot with hot sauce or ketchup to taste.

Cleanup tip: wipe out the pans while still warm to remove fat easily; cool and wash thoroughly.