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Ham Toast

A toast topped with browned butter, minced ham, gravy, and a quick egg stir.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and ham are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,475 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Ham Toast

Ingredients

Directions

  1. Melt the butter in a pan until browned.

  2. Add enough minced ham to cover a round of buttered toast.

  3. Stir in enough gravy to make the mixture moist.

  4. When hot, quickly stir in the egg.

  5. Place the mixture over the toast, cut into desired shapes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + hamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg
Binds the ham mixture and sets with gentle heat, holding it together on the toast.
Gravy
Adds moisture so the ham mixture stays soft rather than dry.
Minced ham
Provides the savory main flavor and the body of the topping.
Butter
Adds richness and browning flavor to the pan mixture.

The step that matters

When hot, quickly stir in the egg.. Egg proteins set with heat, so adding it too early or cooking it too long can leave it scrambled or rubbery instead of creamy and bound.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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