Three Eggs With Ham Recipe

Prep ingredients

Remove eggs from the refrigerator so they come closer to room temperature while you prep ham and garnish. If ham is in slices, stack and dice into roughly 1/4-inch pieces (about 75 g after dicing). Measure milk, salt and pepper; chop herbs and grate cheese if using.

Crack the 3 eggs into a medium bowl. Add 2 tablespoons whole milk and a pinch (about 1/4 teaspoon) of the salt. Whisk until yolks and whites are fully combined and the mixture is slightly frothy (about 15–20 seconds).

Heat pan and cook ham

Place a nonstick or stainless-steel skillet (10-inch / 25 cm works well) over medium heat. Add 1 tablespoon unsalted butter. When butter melts and foams but before it browns (about 30–45 seconds), add the diced ham in an even layer. Sauté the ham for 1–2 minutes, stirring occasionally, until it is warmed through and edges begin to brown slightly.

Cook the eggs

Lower the heat to medium-low. Pour the whisked eggs evenly over the ham. Let the eggs sit undisturbed for 10–15 seconds so they begin to set at the edges. Using a silicone spatula, gently push the set edges toward the center while tilting the pan to allow uncooked eggs to flow to the edges. Continue this gentle folding motion for 1–2 minutes until the eggs are mostly set but still moist and slightly creamy. Sprinkle the remaining 3/4 teaspoon salt and 1 teaspoon black pepper over the eggs while they cook.

Finish and optionally add cheese

If using grated cheddar, sprinkle 2 tablespoons evenly over the eggs in the last 20–30 seconds of cooking so it melts into the eggs. Remove the pan from heat when eggs are softly set (not dry) — residual heat will finish them. Taste and adjust seasoning if needed.

Slide the eggs with ham onto a plate. Garnish with 1 teaspoon chopped chives or parsley if desired. Serve immediately with toast or an English muffin on the side.

Notes: For firmer eggs cook a little longer; for creamier eggs finish off heat sooner. Use a lower salt amount if your ham is very salty.