Ingredients
- 6 fresh eggs
- Medium to Large onion, chopped
- Chopped Ham
- Sliced Mushrooms
- 2 Tbsp olive oil
- Salt, one shake from a salt shaker for every egg used
- Pepper, to taste
- Aged Cheddar cheese, shredded
Method
1 Heat olive oil in a large frying pan on medium high heat. Add the onions and brown them for a minute or two. Add the chopped ham and cook till warmed.
2 In a sauce pan heat the mushrooms in butter and Worcestershire Sauce. The mushrooms will soon begin to exude juices that they’ll cook quite happily in. After a couple of minutes frying, add a liberal sprinkle of Worcestershire sauce. Let the mushrooms simmer on a low heat in a shallow amount of the sauce and juice.
3 Crack the eggs directly into the pan with the onions and ham. Add salt. Stir the mixture with a spatula to mix in the ingredients and to lightly scramble the eggs. Remove from heat when the eggs are cooked to the desired consistency. Sprinkle Cheddar cheese over the top of the eggs. If you are using a cast iron pan, remove the eggs from the pan and put into a serving bowl. Otherwise the eggs will continue to cook in the heat of the pan.
Spoon desired amount of mushrooms over your serving. Serve with toast and/or Hash browns. Serves 2 or 3, depending on how many eggs per person you want.
* Add a couple of spoons of salsa over the top for extra zip.
* Or add a scoop of Sour Creme over the top.
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