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–+ servings
ham steak eggs and spring pea salad

Ham Steak + Eggs with Spring Pea Salad

Author: Erin Walker
Prep 10 minutes
Cook 15 minutes
Total 25 minutes
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.
Servings 4

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

  1. 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.
  2. 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.
  3. 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.
  4. 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!