Huevos Con Jamon Recipe

Beat eggs

Crack the 2 large eggs into a medium bowl. Add 2 tablespoons of whole milk, a pinch of salt and a pinch of black pepper. Using a fork or small whisk, beat vigorously until the whites and yolks are fully combined and the mixture is slightly frothy (about 15–20 seconds).

Heat a nonstick skillet over medium heat. Add 1 teaspoon of butter and let it melt, swirling to coat the pan. Add the diced ham (about 1 oz) and cook, stirring, for 30–60 seconds just to warm and lightly brown it. Pour the beaten eggs over the warmed ham.

Let the eggs sit undisturbed for 10–15 seconds until the edges begin to set. With a silicone spatula, gently push the set edges toward the center, tilting the pan to let uncooked egg flow to the edges. Continue folding and gently stirring every 5–10 seconds until the eggs are mostly set but still soft and slightly creamy (about 1–2 minutes total). Remove the pan from the heat just before fully firm to avoid overcooking; residual heat will finish them.

Taste and adjust seasoning if needed. Transfer the scrambled eggs with ham to a plate.

If using, sprinkle 1 teaspoon chopped fresh chives over the eggs. Serve immediately while warm.