Barry's Junk Scramble Recipe

Prep vegetables and ham

Dice the onion and bell pepper into small, even pieces (about 1/4 inch). Dice the cooked ham into similar-sized small cubes so they warm evenly.

Crack the eggs into a medium bowl, add the milk, salt, and pepper. Whisk vigorously until blended and slightly frothy.

Heat a nonstick or well-seasoned skillet over medium heat. Add 1 tsp olive oil and 1/2 tablespoon butter. When the butter finishes foaming (about 30 seconds), add the diced onion and bell pepper.

Sauté the vegetables, stirring occasionally, until they soften and the edges become translucent and lightly golden, about 4–5 minutes.

Add the diced ham to the skillet and cook 1–2 minutes more, stirring, until the ham is warmed and the edges begin to brown slightly. Push the mixture to one side of the pan or lower the heat to medium-low to prepare for eggs.

Raise heat to medium-low (eggs cook best gently). Add the remaining 1/2 tablespoon butter to the empty space in the skillet and let it melt but not brown, then pour the whisked eggs into the pan over the butter and vegetables.

Let the eggs sit, undisturbed, for about 15–20 seconds until the edges just begin to set. Using a silicone spatula, gently push the eggs from the edges toward the center in sweeping motions, creating soft curds. Continue folding every 10–15 seconds; don’t over-stir—aim for soft, slightly glossy curds.

When the eggs are about 80% set but still slightly runny, sprinkle the shredded cheddar evenly over the eggs and vegetables. Fold once or twice to incorporate; residual heat will finish cooking the eggs and melt the cheese, about 30–60 seconds.

Taste and adjust seasoning with a pinch more salt and pepper if desired.

Remove the skillet from heat while the eggs are still slightly soft to prevent overcooking. Transfer the scramble to a plate.

Garnish with chopped chives or parsley if using. Serve immediately with toast, tortillas, or breakfast potatoes.