Ham and Gruyere Breakfast Scramble for 2

By lorik

It is important to follow visual cues, as pan thickness will affect cooking times. If using an electric stove, heat one burner on low heat and a second on medium-high heat; move the skillet between burners when it’s time to adjust the heat.

Ingredients

• 5 large eggs
• Salt and pepper
• 1 tablespoon unsalted butter
• 2 ounces Black Forest ham, chopped (1/2 cup)
• 1 ounce Gruyère cheese, shredded (1/4 cup)

Details

Servings 2
Adapted from cookscountry.com

Preparation

Step 1

1. Beat eggs, 1/4 teaspoon salt, and 1/8 teaspoon pepper with fork in bowl until eggs are thoroughly combined and mixture is pure yellow; do not overbeat.

2. Melt butter in 10-inch nonstick skillet over medium-high heat, swirling to coat pan. Add egg mixture and, using heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of skillet, 1 1/2 to 2 1/2 minutes.

3. Reduce heat to low and add ham and Gruyère. Gently but constantly fold eggs until clumped and slightly wet, 30 to 60 seconds. Immediately transfer eggs to warmed plates and season with salt and pepper to taste. Serve immediately.