With Ham Or Bacon Recipe

Cook bacon (for Bacon version)

Arrange bacon slices in a cold skillet, then place over medium heat. Cook, turning occasionally, until crisp and brown, 8–12 minutes depending on thickness. Transfer to a paper towel–lined plate to drain and cool, then chop into 1/2-inch pieces. Reserve 1 tablespoon bacon fat and discard the rest (or save for another use).

Prepare ham (for Ham version)

If using larger roast ham, trim any thick fat and dice into 1/2-inch pieces. If using deli ham, stack and slice into strips then dice. Lightly sear diced ham in a dry skillet over medium-high heat 1–2 minutes just to warm and color; remove and set aside.

In a medium bowl, crack the eggs and whisk briefly to combine. Add the milk, salt, pepper, and chopped chives (if using). Whisk until smooth and slightly frothy, about 30 seconds to 1 minute. This mixture will produce tender scrambled eggs/omelet base.

Choose either the Ham or Bacon path depending on which version you want: For Bacon version, heat a 10-inch nonstick or well-seasoned skillet over medium heat and add 1 tablespoon butter plus the reserved 1 tablespoon bacon fat (or 1 tsp olive oil). For Ham version, heat the skillet over medium and add 1 tablespoon butter and 1 tsp olive oil.

When the butter foams and the pan is evenly hot (but not smoking), pour in the egg mixture. Reduce heat slightly to medium-low. Let eggs sit, undisturbed, for about 15–20 seconds until edges just begin to set.

Using a silicone spatula, gently pull the cooked edges toward the center, tilting the pan so uncooked egg flows to the edges. Repeat gently in 10–15 second intervals to create large soft curds. When eggs are about 70% set but still moist and slightly glossy, add the cooked protein and cheese.

For the Ham version: scatter the diced warm ham and 1 cup shredded Gruyère (or Swiss) evenly over the eggs. For the Bacon version: add the chopped crisp bacon and 1 cup shredded cheddar evenly over the eggs.

Continue to cook for another 30–60 seconds until the cheese just melts and eggs are fully set but still tender — avoid overcooking. Remove the skillet from heat.

Add remaining 1 tablespoon butter (if desired) and fold it through the eggs to add gloss and richness. Taste and adjust seasoning with more salt and pepper if needed.

Spoon eggs onto plates, garnish with chopped parsley or chives, and serve immediately with toast, a simple salad, or roasted potatoes. Offer hot sauce or ketchup on the side to taste.