SCRAMBLED EGGS WITH HAM

Brunch is ready! The perfect Scrambled Eggs with Ham and some fresh chives from my friend, Sabina’s garden. I love fresh herbs and ingredients. If I knew how and had the time to make ham and raise chicken for eggs, I would totally go for it. But life is busy, so store bought good honey sliced ham and some organic eggs will do today. 🙂

Scrambled Eggs are basic but to make a perfect one, it takes time and a little bit of effort. The key is non-stick pan, low heat and continuously use your spatula to push the eggs from one side of the skillet to the other. That’s the key to perfect, soft, creamy and fluffy scrambled eggs. You’ll see what I mean from the few pictures below.

Let’s cook some food!

Add 4 eggs (it’s just us two today), a pinch of salt, pepper and a dash of milk into a bowl. I didn’t measure anything today, so go with your guts. ha ha. Just remember the ham is already a little salty, so you don’t need a lot of salt.

Whisk the eggs until everything is combined and the eggs are well-beaten. No need to pull out our your hand mixer or a mixing machine. We won’t go that far. 🙂

Add a tablespoon of butter in a medium non-stick pan, low heat.

Once the butter melts, add the eggs into the pan. Continuously use your spatula to push the eggs from one side of the skillet to the other. I know it seems like it’s gonna be eternity but it’s totally worth it. Don’t rush by turning the heat up too high. If you’re really hungry, snack on the ham. That’s what I did. ha! 😉

Push, push, push, in 3 or 4 motions across, then sweep the spatula all the way around the edge of the skillet to create long egg waves.

You don’t have to do it ever second but watch it, when it starts to look like it’s set, then start to push, push, push.

Keep going.

Keep going.

The eggs is ready when it’s no longer runny. Mine took about 20 minutes. It’s o.k. if there’s a little bit of liquid. It will continue to cook. Turn off the heat.

Now you are ready to add ham strips and chopped chives. You can use other kind of meat such as cooked sausage or smoked salmon, etc. The sky is limit here. 🙂

Fold ham and chives into the eggs.

Serve with some fresh homemade Dutch Oven Bread or some Home Fried Potatoes or by itself.

Mmmm….It’s soft, yummy, creamy and fluffy. Hope you give this Scrambled Eggs with Ham a try.  Enjoy! And I’d love to hear from you if you have any comments, there’s a comment box right below the recipe box. 🙂

I also have a few other yummy egg recipes. Here they are, hope you check them out as well.

Goat Cheese and Red Pepper Frittata

Italian Sausage and Potato Hash

Thai Mushroom Omelette

Thai Red Pepper Omelette

Spaghetti Carbonara

Croque Madame

SCRAMBLED EGGS WITH HAM

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Author: Mink

Recipe type: Eggs

Cuisine: American

Serves: 2

Ingredients

• 4 eggs
• a pitch of salt
• a pitch of pepper
• a dash of milk
• a tablespoon of chopped fresh chives
• 5-6 sliced ham, cut into strips
• 1 tablespoon unsalted butter

Instructions

1. Add 4 eggs, a pinch of salt, pepper and a dash of milk into a bowl. Remember the ham is already a little salty, so you don't need a lot of salt. Whisk the eggs until everything is combined and the eggs are well-beaten.
2. Add a tablespoon of butter in a medium non-stick pan, low heat. Once the butter melts, add the eggs into the pan. Continuously use your spatula to push the eggs from one side of the skillet to the other. Don't rush by turning the heat up too high.
3. Push, push, push, in 3 or 4 motions across, then sweep the spatula all the way around the edge of the skillet to create long egg waves. You don't have to do it ever second but watch it, when it starts to look like it's set, then start to push again.
4. When the eggs are no longer runny, turn off the heat. It's o.k. if there's a little bit of liquid. It will continue to cook. Add ham strips and chopped chives. Fold ham and chives into the eggs.
5. It's ready to be served. Enjoy!

Notes

You can use other kind of meat such as cooked sausage or smoked salmon, etc.

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