Perfect Ham and Cheese Scrambled Eggs

READY IN: 5mins
Bergy
Recipe by ketchupqueen

I hate scrambled eggs. Except, that is, when I make them. These, I like. If you're looking for firm eggs, go somewhere else; these are both moist and gooey, while not undercooked (I have a horror of salmonella). Simply double to serve 3 to 4 (or two people with bigger appetites).

Top Review by NikRich

Came across this recipe quite by accident. My groceries hadn't been delivered so I googled the few ingredients I did have and this recipe came up. I wasn't too keen as I really don't like worcester sauce but with kids due home for their lunch I decided to give it a go. I used good quality left over home roasted ham and cheddar cheese and (despite not liking it) double the amount of worcester sauce. Once cooked I spread it on toast and served sprinkled with chopped spring onions and a small side salad. I was surprised to find I really enjoyed it. I think I'd add more worcester sauce next time or if the kids aren't around a little west indian hot sauce :)

Ingredients Nutrition

Directions

  1. Spray non-stick frying pan with cooking spray.
  2. Heat up over medium to medium-high heat.
  3. (Use medium on an electric stove, medium-high on a gas.) While pan is heating, whisk together eggs, Worcestershire sauce, milk, salt, and pepper with a fork, just until blended.
  4. Pour into pan and stir continually for about 2 to 3 minutes, until eggs are cooked.
  5. Because of the milk, they will remain moist, but they should not be runny or sticky.
  6. Turn off heat, but leave pan on burner.
  7. Add ham and cheese.
  8. Stir until everything is mixed, ham is heated, and cheese is melted.
  9. Yum!

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