the Lake Kitchen

Easy Cheesy Egg Scramble

Serves 4-6

Make Ahead: Up to 1 day ahead, assemble all of the ingredients in a mixing bowl, except the chives. Cover and keep in the fridge. When ready to cook, whisk and follow steps 2 and 3.

Ingredients

• 8 eggs
• ¾ cup sliced ¼ inch thick honey ham, diced
• 3 Tablespoons mascarpone cheese
• 1 Tablespoon milk
• 1/3 cup shredded cheddar cheese, divided
• pinch of salt and pepper
• 2 teaspoons chives, minced

Directions

1. In a mixing bowl, whisk together the eggs, ham, mascarpone cheese, milk , 2 tablespoons of cheddar cheese, salt and pepper until well incorporated.
2. Heat a large non-stick sauté pan over medium low heat. Pour in the egg mixture and with a heat resistant rubber spatula occasionally stir the eggs to cook evenly for 6-10 minutes, or until no longer runny. Top with remaining cheese and cover for 1-2 minutes to allow the cheese to melt.
3. Sprinkle with chives and serve.

• Tags: 2011
,
• breakfast
,
• brunch
,
• easter
,
• egg recipe
,
• egg scramble
,
• eggs
,
• Q13
,
• recipe