The perfect scrambled eggs with ham

Ingredients for 3 servings:

• 1 small onion(s)
• 3 slice(s) ham, air-dried
• 2 small cherry tomatoes
• 3 medium-sized eggs, organic
• 1 tbsp rapeseed oil or butter
• some chives
• Balsamic cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

You can tell a good cook by their scrambled eggs. Chop the onion as finely as possible, the ham into thin strips, and the tomatoes into small, thin slices. Gently heat the pan, add a drop of oil or butter, then the ham strips and the onion. Lightly fry everything until the onions start to brown. In the meantime, crack the eggs into a bowl and mix LIGHTLY with a fork. DO NOT beat with a whisk. Do not add milk, seltzer, etc., until the mixture forms light yellow and white streaks. Add the tomatoes to the pan and fry briefly with the onions and ham. Turn off the heat. Empty the contents of the pan onto a plate, add the eggs to the pan, and very gently push them in over the residual heat, from the outside in, until they begin to set. DO NOT stir! Just before the eggs are done, carefully fold in the onion, ham and tomatoes, add some freshly ground pepper and salt (careful with the ham!), place on a plate, sprinkle with fresh chives and, if desired, drizzle with 2-3 dollops of balsamic vinegar… Add a small glass of freshly squeezed orange juice, coffee and a piece of crispy toast – there’s hardly anything better in the morning.