Country Ham and Eggs - For the Carnivore Diet
This classic country ham and eggs keeps things simple and satisfying. Salty, deeply savory ham is quickly seared until the edges crisp, then eggs are fried right in the ham drippings for rich flavor and a silky texture. It’s a no-fuss, high-protein breakfast that’s ready in minutes.
If your ham is especially salty, a quick blanch tames it without dulling the ham’s character. Fry the eggs sunny-side up or over-easy, and if you want an extra hit of richness, deglaze the pan with a splash of unsalted beef bone broth for a quick jus to spoon over the plate. Add more butter or tallow if you prefer a higher-fat profile.
Use a heavy skillet to get good color on the ham and to keep the eggs from sticking. This meal travels well for a lunchbox and reheats gently in a covered skillet over low heat.
Ingredients
- 2 thin slices country ham (about 4 oz/115 g each)
- 4 large eggs
- 1 tablespoon unsalted butter or beef tallow
- 2 tablespoons unsalted beef bone broth or water (optional, for quick pan jus)
- Salt to taste (likely unnecessary)
Instructions
- Optional desalting: If the ham is very salty, simmer the slices in a small pan of water for 1–2 minutes. Drain and pat dry thoroughly.
- Sear the ham: Place a large skillet over medium-high heat. Add the ham slices and sear 1–2 minutes per side until browned at the edges and warmed through. Transfer ham to warm plates.
- Optional jus: With the skillet still hot, add the bone broth or water. Scrape up browned bits and reduce for 30–60 seconds until slightly syrupy. Spoon the jus over the ham or reserve.
- Cook the eggs: Reduce heat to medium. Add the butter or beef tallow to the skillet. When melted and shimmering, crack in the eggs. Cook sunny-side up, basting the whites with hot fat, 2–3 minutes, or flip for over-easy to your liking. Season with salt only if needed.
- Serve: Slide the eggs alongside the ham. Spoon any reserved jus over the top and serve immediately.