Lately, I’ve been in a breakfast frame of mind. I adore weekends – those mornings when there is no need to rush out the door and skip the most important meal of the day – breakfast. During the holidays, with the long weekends we’ve had that precious time to savor the mornings. Omelettes, scrambled eggs, piles of buttery pancakes – this breakfast loving gal has been in heaven!
One of the things I did this holiday was to take all that leftover ham, cube it up and seal it in bags for easy use in breakfast meals and quick casserole dishes. Just take a bag out the day before, pop it in the fridge and it’s ready whenever you are. Nothing beats a home-baked ham for all sorts of yummy meals. One of our favorites has to be scrambled eggs with diced ham. Kiddo prefers scrambled eggs or Omelettes – the only way he will eat a fried egg is if the yolk is broken and the egg is hard-fried. For him, it’s more a texture thing. I prefer sunny side up – and my all-time favorite for fried eggs has got to be Country Corned Beef Hash & “Dirty” Fried Eggs.
Upon returning from the market this past weekend, I noticed that I still had a bag of Diced Ham in the freezer – so the next morning it was Scrambled Eggs with Diced Ham, English Muffins with Blueberry Preserves and hash brown patties. Yum!
The nice thing about scrambled eggs is that you can cook for one or for an entire morning crowd. It’s the easiest egg when in comes to large groups because you don’t need to fret over how the eggs were cooked. When it comes to fried eggs, everyone has a preference. And Omelettes – unless you are serving them open-faced, everyone has their favorite “fillers”. Scrambled eggs go with just about anything – big ham steaks, crisp bacon, sausage patties and links. Scrambled eggs are well-rounded and oh so easy.
Scrambled Eggs with Diced Ham
1 cup diced ham
2 Tablespoons milk
1/4 Cup Chopped Chives
Salt to taste
White Pepper to Taste
Use deli ham, cubed ham or leftover ham, whatever you have available. Trim excess fat from ham and dice into nice size pieces. You want to see and taste the ham.
In a non-stick skillet over medium heat, fry up the cubed ham until nice and warm.
Crack eggs directly into the pan over the diced ham. Reduce heat to medium-low and let eggs sit for a minute or so until the whites just begin to cook. With a spatula, scramble eggs to mix into ham.
Add milk and continue to scramble, scrapping up bottom of the pan to prevent egg mixture from scorching.
When eggs are almost set and cooked through, remove from heat. Add Chives, give a quick stir to blend and incorporate into mixture. Season with salt and pepper to taste.
Serve immediately with toast, English Muffins or other bread and desired breakfast sides.