Scrambled Egg Recipes

These scrambled egg recipes are super simple and perfect for breakfast, brunch or supper.  Add Spicy Honey-Orange Glazed Ham to round out the menu

Southwestern Scrambled Eggs
Scrambled Eggs with Asparagus 
Spicy Honey-Orange Glazed Ham 

Southwestern Scrambled Eggs Recipe
Serves 4-6

3 tablespoon canola oil
1/2 cup green onion, green and white part, thinly sliced

1/2 cup red pepper, finely diced

6 eggs, beaten with
4 tablespoons cream or milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Dash or two hot sauce

1 cup Monterey jack cheese with peppers, cubed (about 4 ounces)
1 medium tomato, seeded, and chopped
2-3 tablespoons fresh cilantro, parsley or oregano.

In large skillet, cook onions and peppers in oil until tender crisp, about 6 minutes.   Pour egg mixture over onions and peppers.  Cook slowly, gently lifting from bottom and sides with spatula as mixture sets, so liquid eggs can flow to bottom and cook.  Do not stir.  Sprinkle with cheese.  Cook until cheese is just melted and eggs are set but still moist.  Top with tomato.  Sprinkle with chopped herbs and serve.   Good with warm tortillas

Scrambled Eggs with Asparagus
Serves 4-6

1 pound thin asparagus
3 tablespoon canola oil
1/3 cup finely chopped shallots
1/3 cup finely diced red pepper

6 eggs, beaten with
4 tablespoons cream or milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Dash or two hot sauce

½-¾ cup Fontina, Swiss or Monterey Jack cheese
3 tablespoons grated Romano or Parmesan cheese
2-3 tablespoons fresh chopped parsley 

Break off tough ends of asparagus and pare ends.  Cut into 1-inch pieces.    In large skillet bring 1 inch of salted water to a boil.  Place asparagus pieces in skillet and boil uncovered about 5-7 minutes or until tender crisp.   

Remove asparagus and drain off remaining water.  Dry skillet and add the oil.  Add shallots and peppers and cook until softened, about 6 minutes.  Add asparagus back to skillet.  Pour in egg mixture and cook slowly, gently lifting from bottom and sides with spatula as mixture sets, so liquid eggs can flow to bottom and cook.  Do not stir.  Sprinkle with cheeses.  Cook until cheese is just melted and eggs are set but still moist.  Sprinkle with chopped parsley and serve.

Serve with Spicy Honey-Orange Glazed Ham

Spicy Honey-Orange Glazed Ham Steaks
Serves 4-6

Juice of 2 oranges
1 tablespoon ground coriander
1/2 cup honey (substitute corn syrup in a pinch)
1 tablespoon chili powder
1 cup chicken stock
Salt and freshly ground black pepper to taste
Dash cayenne pepper (optional)
1 tablespoon olive oil
2 large ham steaks, cut into portions or 4-6 small ham steaks

In a small saucepan over high heat, combine the first 6 ingredients.  Bring the mixture to a boil and simmer until reduced by almost half, about 5 minutes.  Keep warm.   Heat the oil in a large skillet.  Add the ham steaks and heat through, about 2 minutes on each side.    Add the honey-orange glaze.  Flip the steaks around in the glaze and cook for about 1 minute or until well coated.  Serve hot or warm with eggs or as a supper main course.