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Ham Steak and Eggs

A center-cut ham steak browns in butter before eggs steam in the same skillet, making a fast diner-style breakfast for two.

Two eggs with glossy yolks and browned ham steak are plated with golden toast for a diner-style breakfast.

This simple diner plate depends on a short sequence: brown the ham first, then cook the eggs in the buttery pan drippings. The cured ham brings enough seasoning that the rest of the plate needs only a light touch of pepper.

Dry the ham for better browning

A dry surface lets the ham contact the skillet directly and develop browned edges. Blotting also keeps excess moisture from loosening the butter as the steak heats.

Use the same pan for both

The ham needs only a brief sear because it is already cooked, but those browned edges add flavor to the pan. Lowering the heat before the eggs keeps the butter from scorching while their whites set.

A ham steak browns in butter while two eggs begin cooking in the same skillet. — The ham browns in a thin layer of butter before the eggs go into the same skillet.

Choose the yolk texture

A little water under the lid gently steams the top of each egg, so the whites can set without turning the yolks firm too quickly. Lift the lid and check the whites before transferring the eggs.

Build a simple breakfast plate

Place one egg beside each ham portion while everything is still warm. Toast or breakfast potatoes make an easy optional side, and a thin spatula helps preserve runny yolks during serving.

A runny yolk gleams beside the browned edge and moist center of a ham steak. — Glossy runny yolks sit beside browned ham with crisp, bronzed edges.

Ham Steak and Eggs

2 servings

20 minutes total

Ingredients

• 12 oz center-cut ham steak
• 1 tbsp unsalted butter
• 2 large eggs
• 2 tbsp water
• 1/8 tsp freshly ground black pepper
• 2 slices sturdy bread, optional for toast

Method

Set up the plate
Set two plates near the stove and start the bread in a toaster if serving toast; take the eggs out while the skillet heats so they lose their chill.
Look for: The plates are within reach and the optional toast is ready to finish while the ham cooks.
Dry and season the ham
Blot both sides of the ham steak thoroughly with paper towels, then season it lightly with the black pepper; skip added salt because the ham is already seasoned.
Look for: The surface is dry to the touch, which helps the edges brown instead of steam.
Warm the skillet
Melt the butter in a large skillet over medium heat, swirling to coat the base; wait until it foams but has not turned brown before adding the ham.
Look for: The butter foams gently and coats the skillet without smoking.
Sear the ham
Lay the ham steak in the butter and sear about 3 minutes per side, turning once, until it is hot through with browned edges; lower the heat if the butter darkens quickly.
Look for: The ham releases easily and develops a bronzed rim on both sides.
Make room for the eggs
Move the ham to the plates and lower the skillet to medium-low; if serving toast, remove it from the toaster and keep it warm while the eggs cook in the same pan.
Look for: The pan still has a thin sheen of butter and ham drippings for the eggs.
Cook the eggs to order
Crack the eggs into the skillet, pour the water around them, and cover; cook about 2 to 3 minutes for set whites and runny yolks, or 4 to 5 minutes for firm yolks, checking that the whites are opaque before lifting the lid.
Look for: For runny yolks, the whites look opaque while the centers still wobble; firm yolks feel set beneath the whites.
Plate and serve
Use a thin spatula to place one egg beside each portion of ham, spoon a little pan butter over the ham if desired, and serve at once with toast or breakfast potatoes on the side.
Look for: The eggs are transferred without breaking runny yolks, and the toast or potatoes are served warm.