A quick supper that turns packaged turkey ham into something tender and filling with just eggs and cream. The ham softens as it steams, leaving behind its smoke flavor to season a silky sauce that clings to rice or toast.

Serves 2. 20 minutes, 15 at the stove.

About 550 calories a serving, 30 g protein, 7 g carbohydrate, 45 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice the 6 ounces of turkey ham into 1/2-inch cubes and chop 1 small onion fine. Melt 2 tablespoons butter in a large skillet over medium heat and cook the onion until translucent, about 3 minutes.3 min
2. Stir in the ham and cook for 2 minutes, letting it warm through and release its smoke flavor into the pan.2 min
3. Pour in 1/2 cup heavy cream and bring it to a gentle simmer while you whisk 4 eggs together in a bowl with a pinch of salt and pepper.2 min
4. Slowly drizzle the beaten eggs into the simmering cream while stirring gently with a wooden spoon, moving the curds to the side of the pan as they form so the liquid reaches bare spots. Cook until no liquid remains and the eggs are creamy but set, about 4 minutes.4 min
5. Taste and adjust salt and pepper. Serve at once over buttered toast or rice.

Note Swap heavy cream for 1/2 cup whole milk mixed with 1 tablespoon cornstarch if needed. Leftovers keep three days in the fridge and reheat gently over low heat with a splash of cream stirred in. Serve with a simple green salad or buttered bread on the side to soak up the sauce.