Breakfast Scramble
Ahh, the breakfast scramble. So many variations. This one's been a crowd favorite for awhile...
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YOU WILL NEED
- 8-inch nonstick omelet pan
- high-heat spatula
- Thick cut ham (I like the Niman Ranch mini hams)
- Breakast potatoes
- Good coffee
- Cholula or another good hot sauce
INGREDIENTS Serves Two
-
2 green onions, thinly sliced
-
1 jalapeno, seeded and finely chopped
-
2 t canola oil
-
1 tomato, seeded and diced
-
2-3 oz ham, diced
-
5 eggs
METHOD
In a nonstick pan, heat the canola oil over a
medium flame
Add the jalapeno and green onion and sweat
briefly
In a mixing bowl, whisk the eggs well and
reserve
Add the ham to the pan and cook for a few
minutes
Add the tomato when the ham is a bit browned.
Cook for a minute or so, until it softens and the color deepens.
Add the eggs and a pinch of kosher salt. Allow
to sit for a moment.
Using a heat resistant spatula, gently scrape
the bottom and sides of pan, releasing the cooked eggs. Allow to sit a moment
between scraping again. You’re aiming to form large pieces of scrambled egg.
Continue to turn and scrape gently until the eggs are cooked to your liking.
Serve with a good hot sauce.
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TO MAKE A SKILLET:
- Cut 2-3 Russet potatoes into small dice.
- Follow step 1 at right, but add
the potatoes to the pan and cook for about 10 minutes before adding the
jalapeno and green onion.
- Follow remaining method instructions in order.
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