Eggs with Ham, Cheddar and Chives
- 1 ½ tablespoons unsalted butter
- 10 eggs
- 2 tablespoons milk or water
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 ¼ cups diced cooked ham
- 1 ½ cups shredded sharp Cheddar
- ⅓ cup chopped fresh chives
|Heat butter in a large nonstick skillet over medium heat. Add ham and sauté until browned.|
|Meanwhile, in a large bowl, whisk together the eggs, milk, 1 teaspoon kosher salt, and 1/4 teaspoon pepper. Pour into the pan and cook, stirring occasionally, to desired doneness, 4 to 5 minutes, adding cheddar and chives just before the eggs are set.
Makes 4 servings
Source : Real Simple October 2005
I followed this recipe exactly as is. The eggs were really tasty. I’m always undecided what ham to buy when a recipe calls for diced cooked ham. Sometimes I get ham from the deli and have them slice it thick. Sometimes I buy the prepackaged slices. This time I went with a Hatfield ham quarter as they were on sale. I not only had enough for this recipe, but bagged and froze three more cups of diced ham for future recipes.
I haven’t been using fresh herbs lately for recipes, partly due to cost, partly due to season. I’m hoping this year I can grow quite a few of my own herbs. I have learned that there is a huge difference between fresh chives and dried ones, so I went ahead and bought the fresh chives in the produce department. This also enabled me to show you another of my favorite kitchen gadgets: Herb Scissors. I very much like these scissors, they do a wonderful job and it is so much easier than chopping fresh herbs with a knife. Yeah I could use regular scissors, but this have multi-blades and do the job so much faster!