Ham & Cheese Scramble
This seems almost too simple to include, but this is Simple Seasons after all, right? For some reason, a hearty ham and cheese scramble hits the spot on a cold winter morning. It’s richness is right at home next to a sliced orange and a crunchy bit of sourdough toast. You can use whatever ham you can get easily, we tend to buy organic ham steaks when they are on sale and freeze them for such a time as this. You can use deli meat or leftover smoked ham if that’s what you have! The cheese doesn’t have to be cheddar, but the sharpness just works so well next to the sweet, smokiness of the ham. A breakfast like this fortifies you against the blustery hike you have slated for the morning’s activity.
Ingredients:
a knob of butter
salt and pepper
2 eggs per person (1 egg per small person)
1 tablespoon grated raw cheddar per person
2 tablespoons chopped ham per person
Directions:
Heat a wide skillet over medium heat until drops of water skitter across the surface. While it heats, crack your eggs into a bowl and whisk well with a splash of water. Add a bit of salt and pepper and whisk again. When the pan is hot, add the butter and let it just melt (not burn)! Immediately add the eggs and let them sit for 10-15 seconds before moving. Using a rubber spatula or wooden spoon, move the eggs to one side of the pan and let the loose egg run to the open side. Let sit another 10 seconds and repeat on the other side. You will need to repeat a few more times until the eggs are mostly cooked, but still a bit wet. At this point, sprinkle the ham and cheese on top and fold the eggs gently together. You can turn the heat off at this point to let the cheese melt a bit more without overcooking the eggs. Plate up and enjoy!
