Michele's Luscious Scrambled Eggs

Our dear friend and extraordinary cook, Michele Em, came up with this recipe on the morning after a foodie-rich Thanksgiving. The shallots add an exotic flavor that will make you feel as though you are having breakfast in Brittany.
Yield 1 serving

1 teaspoon butter
1 shallot from Bruléed Shallots
Diced ham (as much as you like)
2 eggs, lightly beaten
salt and freshly ground pepper

1 Over medium heat, melt butter in non-stick pan.
2 Chop shallot and add to pan. Toss in ham and heat for 1 minute.
3 Pour in eggs and cook, continually scraping up the cooked portion of egg and letting the liquid run to the bottom. This will result in fluffy scrambled eggs.
4 Season with salt and pepper at the table.

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