Honey ham needs almost nothing but a hot pan and a close eye. Slice it thick, catch the edges as they curl, and let the ham glaze itself in its own juices. Serve it over toast with soft eggs for a supper that tastes done without fuss.

Serves 2. 15 minutes, 12 at the stove.

About 520 calories a serving, 27 g protein, 25 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 2 slices of bread until the color you like, then butter them and set on a plate.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Slice the 8 oz ham into 4 thick pieces and lay them in the pan when the oil shimmers, pressing each slice flat with a spatula as the edges begin to brown and curl, about 2 minutes a side. Drizzle 1 tablespoon honey over the ham in the last 30 seconds, shaking the pan to coat all sides. Transfer to the toast.4 min
3. Wipe the pan with a paper towel, then add 2 tablespoons butter over medium heat. Crack 2 eggs into the butter when it foams, season each with a pinch of salt and pepper, and cook until the whites set and the yolks still jiggle, about 3 minutes, tipping the pan to baste the tops with hot butter. Slide onto the plate over the ham and toast.3 min

Note A piece of fruit on the side cuts through the salt and sweetness. Leftover ham keeps wrapped for up to five days and makes a fast lunch with cheese and mustard on toast. The pan sauce, if any, drizzles over the eggs.