Ham and Egg Skillet
A fast stovetop skillet of soft scrambled eggs folded with golden ham, served on toasted bread. High in protein and ready in under twenty minutes.
- Total
- 13 min
- Prep 4 · Cook 9
- Serves
- 1
- Difficulty
- Easy
You'll practice: Sautéing · Folding
- Savory
- Quick
- Stovetop
Instructions
-
Cut the ham into 1 cm pieces. Crack the eggs into a small bowl, add the salt and black pepper, and beat with a fork until the yolks and whites are just combined.
~3 min
Cutting ham into uniform pieces ensures even cooking and browning.
-
Toast the bread slices in a toaster or a dry skillet until crisp and lightly golden, about 2 minutes. Set them on a plate.
~2 min
Toasting bread removes moisture, creating a crisp surface that contrasts with soft eggs.
-
Melt the butter in a non-stick skillet over medium heat until it foams. Add the ham and cook, stirring, until the edges turn golden and it smells nutty, about 2 minutes.
~2 min
Butter foaming indicates the right temperature for browning ham without burning.
Sautéing Keep the pan at medium heat and stir frequently; the ham should sizzle gently and turn golden, not brown too fast.
-
Pour in the beaten eggs and let them set for 20 seconds, then push the set edges toward the center with a spatula, tilting the pan so raw egg runs underneath. Cook until the eggs are softly scrambled and no liquid egg remains, about 2 minutes.
~2 min
Pushing set eggs and tilting pan creates curds that stay soft and prevent overcooking.
Pull the pan off the heat while the eggs still look slightly glossy; they keep cooking from the pan's residual heat and stay soft instead of turning rubbery.
Folding Use a spatula to gently push eggs from edges to center, tilting the pan to let raw egg run underneath; stop while still glossy.
-
Spoon the eggs and ham over the toasted bread and serve right away.
~1 min