Three Eggs With Turkey Ham Recipe

Crack and season eggs

Crack the 3 large eggs into a medium bowl. Add the 2 teaspoons of milk or cream, 1 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Whisk vigorously until mixture is uniform and slightly frothy (about 20–30 seconds).

Prepare turkey ham

If your turkey ham is a slice, cut it into bite-size pieces (roughly 1/2-inch). If diced already, measure approximately 2 ounces. Set aside.

Heat the pan

Place a nonstick skillet over medium heat. Add 1 tablespoon of unsalted butter and let it melt and foam but not brown, about 30–45 seconds.

Cook turkey ham

Add the diced turkey ham to the skillet and spread into a single layer. Cook, stirring occasionally, until the edges just begin to brown and the pieces are heated through, about 1.5–2 minutes.

Add eggs

Reduce heat to medium-low. Pour the whisked eggs over the turkey ham, tilting the pan so the eggs coat the bottom evenly. Let the eggs set around the edges for about 10–15 seconds.

Gently scramble

Using a silicone spatula, gently push the set edges toward the center, allowing uncooked egg to flow to the pan surface. Continue folding every 10–15 seconds until eggs are softly set but still slightly glossy — about 1 to 1.5 minutes total, depending on desired doneness. Avoid overcooking; remove from heat when slightly softer than you want, as carryover heat will finish them.

Finish and plate

Transfer the eggs and turkey ham to a plate. Sprinkle with optional grated cheese so it melts from residual heat, and garnish with chopped chives or parsley. Add hot sauce or salsa if using.