The last couple of weeks I have been working on a beautiful smoked ham from Walker Mt. Meadow Meats. This ham turns scrambled eggs into an elegant meal.
Here’s a trick I learned from my brother back when he was a chef: when working with a lot of eggs, break each one into a small bowl before adding it to the rest, just in case one of them is off and spoils the batch! (He figured this out on the day that number 97 of 100 was bad…)
Chop one onion. Chop ham into pieces.
Break eggs into a bowl, 2-3 per person. Add salt and pepper. Whisk to combine.
Melt butter in frying pan. Saute the onion until translucent. Add ham and fry for a few minutes.
Pour in eggs. Keep them moving as they fry. Remove from pan when they are still moist; carry over will finish cooking them – don’t let them get too dry!
We had this with brioche french toast. Twice this week!