Huevos con Jamon (Scrambled Eggs with Ham)
Popular in Mexico and many parts of Latin America, Huevos con Jamon is a simple and delicious breakfast that is made with just two ingredients. Serve these scrambled eggs with ham on their own or with a side of refried beans or tortillas for a quick and easy meal or a weekend brunch.
Equipment
- frying pan or cast-iron skillet
- cutting board
- Knife
Ingredients
- 2 eggs
- 2-3 slices of ham (usually 1 slice per egg)
- ½ tablespoon neutral-tasting oil olive oil, avocado oil or vegetable oil
- salt (optional, see notes)
Instructions
- Dice ham into smaller pieces.
- Heat oil in a frying pan or cast-iron skillet over medium heat.
- Add the diced ham to the pan. Cook for about 3 minutes, stirring occasionally, until the ham is warm and starts to brown at the edges.
- Use a fork to scramble eggs in a separate bowl.
- Lower heat to medium low.
- Pour the eggs into the pan over the ham.
- Stir and fold the eggs and ham together with a spatula.
- Continue to cook until the eggs are cooked to your liking.
- Serve alone or with a side of refried beans, tortillas, and a salsa.
Notes
- Ham tends to be salty so I suggest either adding a small pinch of salt or none at all.
- Cook the ham and eggs in butter, rather than oil, for a richer flavor.
- Add diced onion, tomato, and jalapeño with the ham for a variation similar to huevos a la Mexicana.
Nutrition
Serving: 1 servingCalories: 195kcalCarbohydrates: 1.5gProtein: 21.7gFat: 11.1gSaturated Fat: 3.3gCholesterol: 353mgSodium: 717mgPotassium: 503mgFiber: 0.3gSugar: 0.7gCalcium: 51mgIron: 2mg
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