American Scrambled Eggs with Ham and Cherry Tomatoes

Scrambled eggs with ham and cherry tomatoes is a classic American breakfast. It is popular due to its nutritional value and simplicity. In this recipe, we use quail eggs, but you can replace them with chicken eggs. You can also replace the yellow onion with red, it will add a slight sweetness and a neat bitterness to your breakfast.
How to cook American Scrambled Eggs with Ham and Cherry Tomatoes
Step 1

Cut the tomatoes in half. Cut the onion and ham into small cubes. Chop the dill finely.
Step 2

Heat a frying pan with a knob of butter. Fry the onion and ham for 5 minutes.
Step 3

Add tomatoes and dill, salt and ground black pepper to taste.
Step 4

Crack the eggs on top, cover and cook over low heat for 10 minutes.
American Scrambled Eggs with Ham and Cherry Tomatoes - FAQ About Ingredients, Baking Time and Storage
Yes, you can replace ham with cooked bacon, sausage, or even tofu for a vegetarian option. Adjust cooking times as needed.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to prevent the eggs from becoming rubbery.
Absolutely! Omit the ham and add more veggies like bell peppers or mushrooms for a satisfying vegetarian version.
Reheat on low heat in a covered skillet with a splash of milk or water, stirring occasionally to maintain moisture.
Freezing isn't recommended as scrambled eggs can become watery and grainy when thawed. It's best enjoyed fresh.
Pair with toast, a fresh green salad, or roasted potatoes for a complete breakfast or brunch meal.
Skip the toast and serve with avocado slices or sautéed spinach for a delicious low-carb option.
Yes, use 1/3 the amount of dried dill (about 1 tsp) since dried herbs are more concentrated in flavor.
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