This egg dish is bursting with generous chunks of ham and scallion and bound with an abundance of sharp Cheddar. Be sure your ham is sizzling nicely before adding the eggs, and don’t overcook this scramble: The eggs are just right when they’re still a little wet. Serve with Blackberry Corn Muffins (page 39).

　　

Ingredients

serves 1

　　3 extra-large eggs

　　1 tablespoon unsalted butter

　　3 ounces sliced cooked ham, cut into 2-inch squares

　　2 tablespoons chopped scallion (white and pale green parts)

　　1/4 cup grated sharp white Cheddar cheese (1 ounce)

　　Kosher salt and freshly ground black pepper to taste

　　

Step 1

Using a whisk or a fork, beat the eggs in a small bowl until frothy.

　　

Step 2

Place an 8-inch nonstick omelet pan or skillet over medium-high heat and preheat for 30 seconds. When the pan is nice and hot, add the butter and ham. Cook, stirring, for about 1 minute.

　　

Step 3

Reduce the heat under the pan to low. Stir in the scallion, the eggs, Cheddar cheese, salt, and pepper and cook, stirring gently and constantly pushing the eggs toward the center of the pan with a rubber spatula, until they are nearly set but still soft and creamy. Season with salt and pepper. Spoon onto a serving plate and serve immediately.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.