Eggs with Ham and Cheese
A family breakfast that will never get boring! Eggs with ham and cheese are a great example of how to elevate simple fried eggs and make them much more appetizing and satisfying. You can serve this dish not only for breakfast - it’s perfect for a snack or even for dinner.
Updated : 09 December, 2025
Easy
About 5 min.
Ingredients
4
Eggs
100 grams
Ham
8
Cherry tomatoes
30 grams
Hard cheese
1 teaspoon
Butter
1 teaspoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any ham you like - pork or chicken/turkey. Any sausage or bacon will also work. Instead of cherry tomatoes you can use regular tomatoes, just slice them into wedges. Take any cheese that melts well.
Step 2
First prepare all the ingredients. Cut the ham into small pieces. I cut it into small sticks, but you can slice it however you prefer.
Step 3
Cut the cherry tomatoes in half. If using large tomatoes, cut them into wedges.
Step 4
Grate the cheese on a coarse grater.
Step 5
Put a frying pan on medium heat; it’s more convenient if it has a non-stick coating. Pour in some vegetable oil and add a small piece of butter. The mix of oils keeps the butter from burning. Put the ham into the hot fat and fry for a couple of minutes, stirring. Then add the tomatoes to the pan. Fry everything together for another couple of minutes.
Step 6
Carefully crack the eggs into the pan so you don’t break the yolks. I first cleared a little space for them. Season the fried eggs with salt and pepper.
Step 7
Fry the eggs on the lowest heat. This way they won’t burn, the whites will set, and the yolks will stay runny. I don’t cover the pan with a lid so the yolks don’t turn pale. When the whites are fully set, sprinkle the eggs with cheese. Wait until the cheese melts; this will take a couple of minutes. Then immediately serve.
Step 8
When serving, sprinkle the fried eggs with fresh herbs. Enjoy your meal!
Author note
Share the recipe
