A secret to velvety, creamy scrambled eggs

Ingredients

• 2 large Eggs (room temperature)
• 1 tablespoon Mascarpone Cheese (or crème fraîche for a lighter option)
• 1 teaspoon Unsalted Butter (for the pan)
• 1 medium Tomato (sliced about 1/4 inch thick)
• 2 slices Ham (savory, thinly sliced)
• 1 tablespoon Chives (finely chopped)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare Ingredients

   Slice the tomato, chop the chives, and cut the ham into bite‑size pieces. Measure the mascarpone (or crème fraîche) and set everything within arm's reach.

   Time: PT5M

2. Pan‑Fry Tomatoes

   Heat the small skillet over medium heat, add the butter, and let it melt. Add the tomato slices in a single layer and cook 2‑3 minutes per side until softened and lightly browned.

   Time: PT5M

   Temperature: Medium heat

3. Warm the Ham

   Push the tomatoes to the side of the pan and add the ham slices. Warm for about 1‑2 minutes, just until heated through.

   Time: PT2M

   Temperature: Medium heat

4. Whisk Eggs and Cheese

   In the mixing bowl, whisk the eggs together with the mascarpone (or crème fraîche), a pinch of salt, and a grind of black pepper until fully combined.

   Time: PT2M

5. Cook the Scrambled Eggs

   Reduce the skillet heat to low. Pour the egg mixture over the tomatoes and ham. Gently stir and scrape the bottom of the pan with the spatula, forming large, fluffy curds. Cook 3‑4 minutes, then remove the pan from the heat while the eggs still look slightly wet and glossy.

   Time: PT4M

   Temperature: Low heat

6. Plate and Garnish

   Slide the creamy eggs onto a plate, sprinkle the chopped chives on top, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

14g

Carbohydrates

5g

Fat

18g

Fiber

1g