Ingredients (serves 4)
- 8 large eggs
- 1/3 cup milk
- 2 cups grated cheese (cheddar or mix of cheeses)
- 1 medium onion finely diced
- 1 jalapeno finely diced
- 1 cup finely diced ham
- salt and black pepper
- red chili flakes to taste
- 1/4 tsp garlic powder
- 4 medium size bread rolls
Instructions
1. In a nonstick skillet heat 1 Tbs canola oil and saute onion and jalapeno for two minutes.
2. Then add diced ham and saute for another minute.
3. Next season with salt, black pepper, red chili flakes, and garlic powder. Once cooked, remove from pan and set aside until later.
4. In a bowl, whisk eggs with cream and a little salt and black pepper.
5. Placed egg custard into the nonstick skillet with some melted butter on medium low heat. Slowly drag a spoon and create soft scrambles of egg. Add 1 cup cheese to the eggs and fold in gently.
6. Then add the ham, onion and jalapeno to the eggs and gently fold into the eggs. Taste for seasoning here. Adjust as needed.
7. Take a bread roll and cut a little off the top. Then hollow it out. Fill with egg mixture and top with remaining cheese. Bake in a 375 degree oven for 10-15 minutes until cheese is melted and bread is crisp. Serve hot/warm. Enjoy.
Note: Keep bread leftovers for breadcrumbs or another dish.
Source: http://curryandcomfort.yummly.com/2014/10/ham-egg-and-cheese-breakfast-boats.html
