I love ham in scrambled eggs!  I had rosemary in the refrigerator and thought this would be a great savory addition. A great compliment to this dish is roasted red potatoes with onions, peppers and rosemary. (Serves 3-4)

You will need:

• 5 large eggs
• 1 cup diced ham (good quality)
• 1 tbsp butter
• 1/4 tsp of rosemary
• Salt & pepper

Directions:

• Cut ham into 1/2″ cubes
• Remove some of the leaves from your rosemary sprig.  Chop very fine to equal 1/4 teaspoon.  Rosemary is strong, it does not take much!
• Crack and whisk eggs in medium bowl.
• Add salt and pepper to taste.
• Add chopped rosemary.
• Add cubed ham.
• Preheat pan on medium low.
• Add 1 tbsp butter and melt.
• Add egg mixture to pan and cook over gentle heat.
• Serve

I have to interject here…..please don’t cook your eggs on high heat or overcook your eggs. Your eggs should cook slow and gently to retain that soft velvety texture. Remember, when you take them out of the pan they will still continue to cook (carryover cooking).  I cook my eggs until they are soft scrambled and then remove them from the heat and from the pan immediately so that they do not over cook.