A LA GRAHAM: BREAKFAST HAM, CHEESE AND EGG SCRAMBLE

This is about as basic as you can get but sometimes I like basic...most of the time I like basic...basic, quick, easy and good!

Breakfast Ham, Cheese and Egg Scramble
Serves 3

3 eggs
3 slices of ham
Cheddar cheese
3 English Muffin

In a bowl, crack eggs,

add a splash of milk,

salt and pepper. With a fork or whisk beat the eggs until combined and bubbles form.

Put the english muffin in toaster, (make sure you check your setting so you don't burn it...I typically do!)

Heat a non-stick skillet over medium heat, add butter and let melt or spray with cooking spray. Add eggs and let sit for about 20 seconds until you an see the outside edge of the eggs begin to pull away from the edge of the pan.

With a rubber spatula pull the edge of the eggs towards the middle of the pan (from all sides of the pan)and let the runny uncooked egg roll into the area you just pulled egg away from. Continue to cook the eggs by repeating the process of pulling the eggs to the center of pan until the eggs are cooked to your desired doneness...for me that is DRY! I will not eat wet runny eggs. Which goes back to when I was much younger...if my best friend and I would have a little too much fun the night before, her dad would wake us up at the crack of dawn with breakfast in bed of wet cheesy eggs. It was the most disgusting thing one could see or smell when a hangover was involved, the.worst.punishment!

Layer a slice of ham, cheese, then egg in between the english muffin and breakfast is served.