Ham & Swiss Scramble Recipe

Beat eggs and dairy

Crack the 6 large eggs into a medium mixing bowl. Add 2 tablespoons whole milk and 3 tablespoons sour cream. Whisk until fully combined and slightly foamy. Season the mixture with 3/4 teaspoon salt and 1/4 teaspoon black pepper, then taste and adjust (the directions ingredient list uses total salt 3 tsp and pepper 1 tsp—use approximately the indicated proportion here).

Preheat pan

Place an 8-10 inch nonstick skillet over medium-low heat and let it warm for 1 minute so it heats evenly but does not get too hot.

Warm the ham

Add 1 teaspoon olive oil and 1 tablespoon unsalted butter to the warmed skillet. When the butter is melted and the fat is hot, add 1 cup diced ham. Cook, stirring occasionally, for 1-2 minutes just to warm the ham and render any edges; you want it hot but not browned deeply.

Cook the eggs

Reduce heat to low. Pour the egg mixture over the warm ham in the skillet. Let the eggs sit undisturbed at the edges for 10-15 seconds until they begin to set. Using a silicone spatula, gently push the eggs from the edges toward the center, creating large soft folds. Continue gently moving the eggs every 10-15 seconds; remove the pan from the heat intermittently if they seem to be cooking too quickly. Cook until curds are soft and slightly runny but nearly set, about 3-5 minutes total.

Add cheese

When the eggs are about 90% done (still slightly creamy), sprinkle 1 cup shredded Swiss cheese evenly over the eggs. Return the pan to very low heat for 30-60 seconds, just long enough for the Swiss to melt into the curds without overcooking the eggs. Stir gently to incorporate the melted cheese.

Finish and season

Taste a small bite and adjust seasoning with the remaining salt and pepper if needed. If the scramble feels dry, stir in up to 1 tablespoon additional sour cream to add creaminess.

Plate and garnish

Transfer the scramble to a warm plate. Sprinkle 2 tablespoons thinly sliced green onions over the top and, if using, 1 tablespoon chopped fresh chives. Serve with 2 tablespoons extra sour cream on the side if desired.