Directions

• Heat a nonstick pan over medium heat (a 10-inch pan is perfect for 6 eggs, aka 2 servings). Have a lid or sheet pan nearby to cover the pan. Add a knob of butter or a glug of oil to the pan, then add your onions, ham, or other ingredients you’ll be cooking along with the eggs. I like to make sure the onions get soft and translucent and the ham a little crispy.
• Meanwhile, crack your eggs into a bowl so you can pour them into the pan all at once. Turn down the heat to medium-low, gently pour your eggs in (aiming them evenly around the pan), and cover the pan to let them gently steam and fry. Peek occasionally so you can take the eggs off the stove when they’re done to your liking. I like to jiggle the pan to make sure the yolks are a little runny and poke the whites with a spatula to make sure they’re set.
• Slide the eggs (and any bonuses like onions and ham) into a mixing bowl and chop them up with scissors. Add your mayo, other seasonings, and any cold, crunchy vegetables if using. Gently mix it all together.
• Serve it warm on toast for a treat, but any leftovers are delicious cold the next day, too.