Green eggs and ham

Ingredients:

• 3 large eggs
• 1/3 cup diced lightly salted cucumbers + 2 tbsp brine
• 1 tbsp grainy Dijon mustard
• 3 tbsp extra-virgin olive oil + extra for frying
• 0.5 cup chopped fresh parsley
• 2 tbsp chopped fresh chives
• 2 tablespoons chopped fresh tarragon
• 1.5 cups instant flour (such as Wondra)
• 1 cup of milk
• 1 ham steak (about 450 g), cut into 4 equal pieces
• 2 tablespoons capers, drained

Preparation:

1. Place 2 eggs in a saucepan, cover with water, and bring to a boil. Cook for 8-10 minutes. Cool in a bowl of ice water. Peel the eggs, then separate the whites and chop them. Whisk the yolks in a bowl, then stir in 2 tablespoons of warm water, the brine, and mustard. Gradually whisk in the olive oil. Add 2 tablespoons of parsley, chives, tarragon, egg whites, lightly salted cucumbers, 1/4 teaspoon of salt, and black pepper to taste.
2. In a shallow bowl, combine the flour, remaining 6 tablespoons of parsley, and a pinch of black pepper. In another bowl, beat the remaining egg with the milk. Dredge each piece of ham in the flour to coat both sides, then dip in the milk mixture and dredge again in flour.
3. In a large skillet, heat 1/4 inch (0.3 cm) of olive oil over medium-high heat until shimmering. Fry the ham, 2 pieces at a time, until golden brown, about 4 minutes per side. Transfer to a paper towel-lined plate to drain. Fry the capers in the skillet until crisp, about 1 minute. Sprinkle the ham steaks with capers and serve with egg gravy.