Ham and Eggs
A breakfast dish combining eggs cooked any style with ham, served with a choice of starch or vegetable side. The protein and starch components are fully interchangeable to accommodate dietary preferences and ingredient availability.
Ingredients
Method
Cut ham into slices or dice as preferred. Dice the starch base and chop or cut the vegetable side into bite-sized pieces.
Heat half the cooking fat in a skillet over medium-high heat. Add diced starch, season with salt and pepper, and cook until golden and tender, 8–10 minutes, stirring occasionally. Transfer to a plate.
In the same skillet, add remaining fat. Add ham and vegetable side; cook over medium heat for 2–3 minutes until edges of ham brown slightly and vegetable softens. Push to the sides of the skillet.
Crack eggs into the center of the skillet, season with salt and pepper, and cook to preference: fried sunny-side or over-easy (2–3 minutes); over-hard (4–5 minutes); scrambled (stir constantly, 2–3 minutes).
Plate the starch, top with cooked vegetables and ham, then position eggs on top or to the side. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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