Weekend Steak and Eggs: Ham Steak with Scrambled Eggs

Not all steak is BEEF! This morning's breakfast was a beautiful ham steak cooked in my largest cast iron skillet!

1 1/2 lb. ham steak
3 T. butter, divided
4 eggs, lightly beaten
1/2 t. water
salt and pepper
1 slice American cheese (optional)

In a large skillet, melt 2 T. butter over high heat. Reduce heat to medium-high and add ham steak to the skillet. Cook for 2 minutes on each side until browned and heated through.

In a medium bowl, lightly beat eggs, water, salt, and pepper. Add the remaining 1 T. butter to the skillet over low heat. Add eggs and cheese, if using, to the skillet. Gently stir eggs with a spatula until soft curds form and eggs are cooked through.

Slice the ham into serving sized pieces and divide eggs onto the plates. We had leftover ham for some weekday breakfasts. Or it may end up in a frittata for supper one night this week!

We had a lovely breakfast on the deck this morning. And yes, Fiestaware makes me happy.