Three Eggs Any Style With Ham Recipe

Prepare ham

If your ham is in a thick slice, trim any rind and cut into 1/4- to 1/2-inch thick medallions or bite-size pieces so they heat quickly. Pat lightly with paper towel to remove excess moisture.

Heat pan

Place a 10- to 12-inch nonstick or stainless-steel skillet over medium heat. Add the vegetable oil and 1/2 tablespoon of the butter. Once butter stops foaming and the fat moves easily in the pan (about 30–45 seconds), add the ham in a single layer.

Brown ham

Cook the ham pieces, undisturbed for 1–2 minutes, then stir or flip and cook another 1–2 minutes until edges are lightly browned and warmed through. Reduce heat to medium-low and push ham to one side of the pan or transfer to a plate, leaving fat in the pan.

For fried eggs (sunny-side or over-easy)

Add remaining 1/2 tablespoon butter to the hot pan and let it melt and foam. Crack eggs into a small bowl one at a time and gently slide into the pan spaced apart. Season each egg with a pinch of salt and a grind of pepper. For sunny-side up: cook on medium-low without flipping until whites are set but yolks are still runny, about 2–3 minutes. For over-easy: when whites are mostly set, carefully flip each egg using a spatula and cook 15–30 seconds for a runny yolk, or 45–60 seconds for medium yolk.

For scrambled eggs

Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until mixed and slightly foamy. Reduce heat to low. Add remaining butter to the pan and swirl to coat. Pour eggs into the pan and let set for a few seconds, then use a spatula to gently push cooked portions from the edges to the center, forming soft curds. Cook to desired doneness (soft and slightly runny: 1–2 minutes; fully set: 2–3 minutes). Remove from heat just before they reach final texture — carryover heat will finish them.

For poached eggs

Bring 3 inches of water in a medium saucepan to a gentle simmer and add 1 tsp vinegar (optional). Crack each egg into a small cup. Create a gentle whirlpool in the water, slip an egg into the center, and poach for 3–4 minutes for runny yolk or 5 minutes for medium. Use a slotted spoon to remove and briefly drain on paper towel.

For boiled eggs (soft or hard)

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then reduce heat to a simmer. For soft-boiled with set whites and runny yolk: simmer 6 minutes. For medium: 8 minutes. For hard-boiled: 10–12 minutes. Transfer to an ice bath for 5 minutes, then peel.

Arrange the warmed ham on the plate and place the eggs beside or on top, depending on style (poached or over-easy work well on top). Season with additional salt and pepper to taste.

Sprinkle chopped chives or parsley over the eggs if using. Serve immediately with toast or breakfast potatoes.