One or two cups of diced cooked ham (or substitute
thinly sliced cooked sirloin steak)
Three or four slices of American Cheese or Cheddar
Cheese (not cheese food)
6 eggs at room temperature
1/4 to 3/4 teaspoon salt to taste
1/4 to 3/4 teaspoon black pepper
1/3 cup cream or milk with cream (please use whole
milk)
3 tablespoons of butter (or coconut oil)
Seasonings -- cayenne pepper, garlic powder, ginger, Italian or whatever
you prefer
What to do:
Dice a cup (or two ;-) of ham (or thinly sliced sirloin
steak). Sauté the ham or steak in the egg skillet, when the meat
is hot and ready, add the scramble, described below, to the skillet.
Crack eggs into a stainless steel or glass mixing
bowl. Do not use as a small bowl which will make it hard for your to stir
the eggs.
Stir eggs slightly until both yolks and whites are
barely broken and lightly mixed (do not beat or over mix).
Add salt, black pepper, seasonings, cream, and mix
well.
Add eggs to the hot meat skillet, reduce heat.
Stir egg and meat mixture slightly. As eggs
begin to turn a golden brown and become firm, use spatula to lift the eggs
from the bottom.
When the eggs are almost ready to serve, place several
pieces of mild Cheddar cheese on
top of the eggs in the skillet. Move the skillet under the oven broiler,
heat until the cheese melts and serve immediately.
Variations:
Reserve one half of the ham. When the eggs are cooked
with half the diced ham use the reserved ham to garnish the top of the
eggs.
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Bouquet, shown above, presented on a graceful metal stand,
is an ostrich egg, about the size of a cantaloupe, beautifully designed and carved by Claude Garber. See more of his incredible art at http://eggsalon.com/OstrichEggs.ivnu
