Breakfast with eggs and ham
There are days when I wake up and have no plan for breakfast, and the fridge doesn't look too promising. Then I improvise with what I find: some eggs, a few slices of ham, leftover yogurt, and maybe some greens. This recipe was born from such mornings. It's simple, quick, and filling, and it doesn't require special ingredients. For two people, it's all you need to start the day without stress.
Quick Info
Total time: 10 minutes
Preparation time: 5 minutes
Cooking time: 5 minutes
Servings: 2
Difficulty: easy
Recipe type: breakfast
Ingredients
4 whole eggs
4 egg yolks (leftover from another recipe, but you can use fresh ones too)
6 slices of ham
2 tablespoons of full-fat yogurt (or milk)
dill, chopped
salt to taste
Instructions
1. Cut the ham into cubes, not too small and not too large. Set aside.
2. Crack the 4 eggs and separate the whites from the yolks. Keep the yolks whole.
3. Whisk the egg whites with the yogurt and a little salt. You can do this with a small mixer or even in a jar with a lid if you want to avoid the foam and noise.
4. Heat a pan and grease it with a little oil. You don't need much, just enough to prevent sticking.
5. Pour the egg white and yogurt mixture into the pan. Sprinkle the ham over it while it's still liquid.
6. Place the whole yolks on top of the mixture, spaced apart, without breaking them.
7. Cover the pan with a lid and keep the heat low. Cook for 5 minutes or until the edges are set, but the yolks are still soft.
8. Finally, sprinkle fresh chopped dill to taste.
9. Serve warm, alongside bread with tomatoes, a salad, or whatever you have on hand.
Why I make this recipe often
It's quick to prepare, with not many dishes or complications. It's a good way to use leftover yolks or ham that you don't want to let dry in the fridge. I find it filling and suitable for mornings when I don't want to spend too much time in the kitchen.
Tips and Variations
Tips
If you have leftover yolks from other recipes, this is one of the simplest ways to use them.
Don't keep the heat too high; prefer slow cooking to prevent the yolks from hardening.
Substitutions
Full-fat yogurt can be replaced with milk if you don't have it or if you want a lighter texture.
Any ham works as long as it's thinly sliced and not too fatty.
Variations
You can also try adding a little chopped green onion or some parsley leaves instead of dill if you don't have it.
If you don't like soft yolks, you can cook it for an extra minute.
Serving Ideas
I like it with slices of toasted bread and roasted tomatoes, but it also goes well with salad or a leftover cheese on the side.
It pairs well with any seasonal raw vegetable.
Frequently Asked Questions
1. Can I use only whole eggs, without additional yolks?
Yes, but the texture will be slightly different, and the omelet will be less rich. If you only have whole eggs, use 4 or 5 instead of the egg white and yolk mixture.
2. What type of ham is best?
You can use any type of sliced ham, whether pressed, pork, or turkey. It's important that it's sliced thinly so it heats up quickly.
3. Can it be made without yogurt or milk?
Yes, you can beat the egg whites plain, but yogurt or milk helps make them fluffier.
4. Can I use other greens instead of dill?
Yes, parsley works well or, if needed, chopped green onion.
5. Can I prepare the mixture the night before?
I do not recommend it. Beaten egg whites lose their texture if left, and the result will not be airy.
Nutritional Values
Estimation for one serving (half of the recipe):
Calories: approximately 350-400 kcal
Protein: 28-30 g
Fat: 24-28 g
Carbohydrates: 4-6 g
Values may vary depending on the type of ham and yogurt used. It's a protein-rich recipe with low carbohydrates.
Storage and Reheating
This dish is best consumed fresh. If there are leftovers, it can be stored in the fridge for up to 24 hours, but the texture will suffer. For reheating, I recommend a covered pan on low heat, not the microwave, so it doesn't dry out. However, it's best to make only as much as you can eat right away.
Cut the ham into squares and set it aside. Separate the egg whites from the yolks, then beat them together with yogurt and a little salt. If you have Tupperware cups with lids or a magic mixer, you can use them with confidence. Quickly shake the egg whites without making noise. In a greased pan, pour in the egg whites, then add the ham and whole yolks on top. Cover with a lid and let it cook on low heat. Sprinkle chopped dill over it, and breakfast will be ready in just 5 minutes. It goes very well with a salad and bread specialties. Enjoy your meal!
Ingredients: Ingredients: 4 whole eggs, 4 egg yolks (leftover from the cake), 6 slices of ham, 2 tablespoons of thick yogurt (milk can also be used), chopped dill, salt to taste
