Scrambled eggs with ham and onions

Scrambled eggs with ham and onions

Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings 2 to 3
Author Connie Veneracion


  • 3 eggs
  • 2 to 3 slices ham
  • 2 small onions
  • 3 tablespoons butter
  • salt
  • pepper
  • 1/2 teaspoon dried tarragon
  • 1 pinch dried oregano
  • 1 pinch dried thyme


  • Crack the eggs into a bowl and beat until frothy.
  • Cut the ham into small cubes.
  • Peel and finely slice the onion.
  • Over medium-high heat, melt the butter in a frying pan. When bubbly, add the sliced onion and cook for a few seconds. Add the ham and cook until just heated through.
  • Turn the heat to medium-low. Pour in the beaten eggs. Sprinkle with salt, pepper, tarragon, oregano and thyme.
  • When the eggs are partially set, start stirring (see how to cook the perfect scrambled eggs). You can stop cooking while the eggs are still wet or you can cook them for another half a minute for a drier version.
  • Transfer your scrambled eggs to a serving platter and serve with bread and butter. Pan de sal is especially good with scrambled eggs.
  • Variations for scrambled eggs: Instead of ham, you may use fresh button mushrooms or sausages. Instead of onions, you may add bell peppers, celery, asparagus or sweet peas. Of course, you may also add all of them to your eggs.