Victoria’s Everyday Ham and Eggs with Toast
Basic ham and eggs are my all time favorite breakfast comfort food. My grandmother taught me how to make these growing up. I’ve been hooked ever since. Funny enough, even though ham and eggs are simple, it is extremely easy to mess them up. A hot pan, and quick, #8 motions are important. It is also important to not overcook scrambled eggs, and to also serve them hot. There are many dichotomies to this, but when gotten right, they are amazing. I always have my ham and eggs with buttered, jellied toast and Tropicana Orange Juice.
Check out more of my recipes here!
Print
Victoria’s Everyday Ham and Eggs with Toast
- Total Time: 10 min
- Yield: 1 serving 1x
Description
Ham and eggs is a simple dish that can be enjoyed every morning if you want! And you may want this very much. The flavor from the ham coats the eggs deliciously. If you use salted butter, there’s no need to add salt.
Ingredients
- White bread, toasted with butter and jam of your choice
- 3 eggs, beaten with fork. (I use Pete and Gerry’s from the grocery store. However, when I have farm fresh, those are the best obviously!)
- 3 Tablespoons Salted Butter
- 3 slices Boar’s Head Virginia Baked Ham, torn into small, bite sized pieces with hands (Virginia Baked ham is important)
Instructions
- Put butter in large pan on high heat. Make sure the butter coats all sides of the pan.
- When butter starts to heat up, add the ham. (I tear it up with my fingers and just add it to pan.)
- Let ham cook for about 1 minute. (No longer, or it will get tough!)
- Add beaten eggs. Stir with spatula in a #8 motion. Stir quickly, repeatedly making the #8 motion. When eggs look halfway cooked, turn off the heat. Stir again a couple more times and put on plate.
- It is important to not overcook the eggs. They will continue cooking on the plate.
- Serve warm with buttered jelly toast and some Tropicana OJ! (Nothing worse than cold eggs)
- Enjoy!
- Prep Time: 5 min
- Cook Time: 5 min
- Category: Breakfast