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How to make scrambled eggs and ham

by Gordon
I am so excited!
Welcome to 2014 everyone!! We hope you had a lovely break filled with frivolity, festivities and great food and wine with friends and family.
We’re on our way down the South Coast with the kayak in the back and the kids strapped to the roof 😉 Geez, I love wifi!
Before we left, I wanted to use up the last of our Christmas ham (here’s a link for how long ham lasts.)
Many moons ago, I read Bill Granger’s kickin’ scrambled egg recipe. The staple ham and eggs is served up for our family brekkies time and time again, giving me plenty of opportunities to refine every detail over the years. It’s simple, not for the faint hearted, tastes great and the best I’ve come across. It isn’t a ground breaking recipe, but it’s bloody brilliant nonetheless. I’m a big believer of if it ain’t broke don’t try to fix it (too much that is..)
Ham and Eggs recipe
Scrambled Eggs
6 of the best eggs you can get – farmers’ market is a good place to find them
100 ml Cream
A couple of drops of truffle oil if you’re feeling fancy
Splash of olive oil
3 knobs of butter
Good grind of salt and pepper
Fresh herbs, like parsley or chives to garnish
Method:
Crack your eggs in a bowl, add cream, salt and pepper. Stir with a fork enthusiastically until combined, but not beaten. Heat up a heavy based fry pan nice and hot. Thrown is a splash of olive oil. Pour in egg mixture. The eggs should sizzle immediately. Using an egg flip, fold the mixture towards the middle. Reduce heat and keep folding gently until almost all the mixture has cooked (it will finish cooking by the time they’re on the table). Remove from heat. add butter and fold eggs onto butter. Garnish with chopped herbs. Serve with grilled ham.
Ham
For a bit of variety, I sometimes like to fry the ham in a bit of olive oil, crushed garlic, a dash of worcestershire sauce and finished with roughly chopped parsley. Serve on some cranking toasted bread.

About Gordon Eckel

Gordon Eckel, a foodie and (rock) wall climber extraordinaire. He worked in some of Sydney’s top restaurants, but decided that he liked cooking for his friends more, so ran away and joined the circus (aka managing Sydney nightclubs). Six years ago and after a few too many creamy pastas he weighed 105 kg with a ridiculously high cholesterol. He changed his eating ways, wore out a treadmill and dropped 25 kilos in three months. Now he is renown for cooking deceptively healthy food and for proselytizing about the marvels of the great Australian red.

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