Once again, we turn our attention to one of my three favorite meals of the day; Breakfast! Today, we’re going to play around with some eggs.There are so many things on can do with eggs; quiche, omelets, soufflés; eggs can be boiled, baked, fried. Eggs are one the most versatile ingredients that most of us have lying around all the time. Today we’re going to jazz up some scrambled eggs with ham, cheese, and onion.
For our ingredients, we will need:
5 eggs
½ cup chopped onion
½ cup diced ham
½ cup grated cheddar cheese
There are two methods of scrambling eggs. First, there is the French method, which involves cooking the eggs low and slow in a double-boiler while stirring constantly. This takes half the morning to do, and results in very blah eggs which require vast quantities of salsa to be edible.
The second method, often called the American or the Western method involves cooking the eggs fast in a hot pan. It’s quick, and I think it results in a more complex texture and flavor. In short, better scrambled eggs. So, let’s preheat our cast iron skillet over medium-high heat.
Meanwhile, crack you eggs into a medium mixing bowl and scramble well. Scrambling is done, not in the pan, but beforehand, in the mixing bowl. I prefer using a fork to scramble the eggs. Whisks are fine, but a fork works better, I think.
Once our pan is hot (2 to 3 minutes) add a tablespoon of olive oil and the onions to the pan. Stirring frequently, cook the onions just until they start to turn translucent. Then add the ham. Continue to stir for about another minute, until the ham is heated through.
Using your spatula, evenly distribute the onions and ham throughout the skillet, then pour in the eggs. Sprinkle the cheese evenly over the eggs. Now begin to pile the eggs towards the center of the pan until you end up with a heap that holds together. Then leave it alone for a couple of minutes. If you like your fried eggs runny, that’s fine, but we’re not cooking fried eggs. We’re cooking scrambled eggs, and scrambled eggs should be cook through.
Now, if you’ve been good and haven’t messed with the eggs while they were cooking, you should be able to flip the whole heap over with one go. As you can tell from my picture, I hadn’t been good…
Let the eggs cook for a few more minutes on the other side. The eggs should be nice and brown and, due to the presence of the cheese, will actually be quite brown.
Serve with toast & hashbrowns. Feeds two. Enjoy!
The Squirrel shall not live by
