The secret of good ham and eggs is top quality ham and a very gentle heat. This classic dish is so often ruined by overcooking the ham.
30g (2 tbsp) butter
2 small slices of cooked ham, cut off the bone if possible
2 eggs
salt and freshly ground pepper
In a non-stick frying pan, melt the butter over a low heat. Put in the ham and turn the slices over after 1 minute, just long enough to warm them through.
Break an egg into a ramekin and slide it gently on to a slice of ham, then repeat with the other egg. Cook gently until the fried eggs are done as you like them (see Fried eggs).
Slide a palette knife under each slice of ham and place the ham and eggs on plates. Season lightly with salt and pepper.