Huevos Con Jamon (Scrambled Eggs & Ham)

A white plate with scrambled eggs and pieces of ham, served with a spoon. Surrounding the plate are bowls of salsa, refried beans, tortillas, and a cloth napkin.

Huevos Con Jamon (Scrambled Eggs & Ham)

Huevos con Jamón is a classic Mexican breakfast with soft scrambled eggs, ham, and butter. Easy, quick, and perfect with tortillas and beans.

Course Breakfast, Breakfast for dinner, Brunch

Cuisine Mexican

Prep Time 5

Cook Time 5

Total Time 10

Servings people

Calories 265kcal

Author Ana Frias

Ingredients

4 large eggs
1 Tablespoon heavy cream or milk
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 Tablespoon butter
4 large slices of lean Deli ham chopped into squares

Instructions

Whisk together eggs, 1 Tbsp. heavy cream, kosher salt, and black pepper. Set aside.
Over medium heat, melt butter until foamy, then add chopped ham. Cook until the edges start to crisp.
Add the egg mixture and mix with the ham. Let the eggs cook at least 30 seconds so large curds have a chance to form before pulling towards the center.
Gently pull the eggs from the edges toward the center with a spatula, folding slowly to create soft, fluffy curds. Once the eggs are mostly set but still slightly glossy, remove from the heat.
Serve immediately with refried beans, flour tortillas, salsa or hot sauce, and avocado slices.

Notes

Serving suggestions:

refried beans
flour tortillas
a salsa or hot sauce
avocado slices

A good note for fluffy eggs:
Do not overcook them. Taking the eggs off the heat while they still look slightly soft keeps them tender instead of dry.

An 8-inch skillet works well for 2 servings because it keeps the eggs a little thicker and helps them stay soft and fluffy. A silicone or rubber spatula also helps since it lets you gently fold the eggs without scraping or tearing them.

If you do not have nonstick, a well-seasoned cast iron or nicely buttered stainless steel pan can work, but nonstick is the easiest choice for soft scrambled eggs.

Nutrition