A quick and satisfying meal that brings together sweet and savory flavors. This ham steak is glazed with honey and Dijon for a caramelized finish, paired with fresh pea and herb salad, and topped with perfectly poached eggs for a balanced, protein-packed dish ready in just 25 minutes.
Ham Steak + Eggs with Spring Pea Salad
Ingredients
- 3 cups fresh or frozen peas
- 4 eggs
- 1 large ham steak
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp white vinegar
- 1 tbsp olive oil
- 2 tsp white wine vinegar
- ½ tsp garlic powder
- Salt and pepper to taste
- ½ cup fresh mint dill and chives, roughly chopped
Method
- If using frozen peas, rinse in a colander under cold water and set aside to thaw. Bring a large pot of water to a boil. Crack eggs into a bowl (if desired) and set aside.
- Meanwhile, pat steak dry with paper towels. In a small bowl, whisk together Dijon and honey, then brush on both sides of the steak. Heat a skillet over medium heat. When the skillet is hot, add the steak and cook, until caramelized on both sides and warmed through, 3-4 minutes per side.
- When the water is boiling, add white vinegar and use a spoon to swirl the water quickly, so there’s a bit of a funnel in the centre. Drop the eggs in the centre of the funnel, one at a time. Cook 3-4 minutes before removing to a plate with a slotted spoon.
- Whisk olive oil, white wine vinegar, garlic, salt, and pepper in a medium bowl. Add peas and herbs and stir to combine. To serve, slice steak into quarters and top with pea salad and poached eggs. Enjoy!
