Three Eggs With Smoked Peameal Recipe

Prepare ingredients

Remove the peameal slices from the refrigerator and pat them dry with paper towels. Crack the eggs into a small bowl each (or into one bowl if you prefer) so they are ready to cook. Slice or halve the tomato if using.

Cook the peameal

Heat a large nonstick or cast-iron skillet over medium heat. Add the olive oil and let it warm for 20–30 seconds. Add the peameal slices in a single layer (they may overlap slightly). Cook for 2–3 minutes on the first side, until the edges start to brown and the outside is golden. Flip and cook another 1.5–2 minutes until heated through and slightly caramelized. Transfer the peameal to a plate and keep warm. If your slices are thicker, add another 1–2 minutes.

Pan for eggs

Reduce the skillet heat to medium-low. Wipe out any excess fat if the pan is very oily, leaving about 1 teaspoon of fat in the pan. Add 1 tablespoon of unsalted butter and let it melt and foam but not brown.

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

Gently slide all three eggs into the pan, spacing them slightly apart. Season with about 1/4 teaspoon of the salt and a pinch of black pepper. For sunny-side-up: cook without flipping for 3–4 minutes, spooning hot butter over the whites occasionally to help them set and keep yolks glossy, until whites are set but yolks still runny. For over-easy: cook 2–3 minutes until whites are mostly set, carefully flip each egg with a spatula and cook 20–30 seconds more for runny yolks (longer for medium/firm yolks).

Finish and assemble

Plate the toast or English muffin if using. Place the peameal slices next to or on the toast. Gently transfer the three eggs on top of the peameal or beside it. Sprinkle the remaining salt and the remaining black pepper over the eggs to taste. Scatter chopped chives or parsley over the top.

Warm the tomato: In the same skillet (after removing eggs), add the tomato halves cut-side down and cook 1–2 minutes until slightly softened and caramelized; season lightly. Serve alongside the eggs and peameal. Add hot sauce or ketchup at the table if desired.

Serve: Serve immediately while hot so egg yolks remain runny. Cut into the poached yolks with your fork to combine with peameal and toast.