Ingredients

• Eggs, Whisked
• Black Pepper
• Mixed Herbs
• Ham, Sliced
• Toast
• Sriracha

Method

1. Mix some black pepper and the mixed herbs into the whisked egg mixture
2. Gently cook in a frying pan, moving them to get them nice and lightly scrambled. I do lines through each bit to put it in fairly large chunks and then break it down. Do your toast here!
3. Add in the ham, just enough to warm everything through whilst some toast finishes
4. Place the egg and ham mixture on the toast and top with a dash of sriracha

Eating And Storage Tips

Simply do not make more of this to reheat and have later. Only make more of this if you intend to pop it into some cold on the go breakfast wraps the following day. I know it’s tempting to make more and reheat it but scrambled egg reheated just goes a mixture of rubbery and watery at the same time; Think hotel breakfast buffet and you’ll know what I mean.

If you don’t want or have ham you can replace it with things like chicken, sausage or bacon instead just make sure you’re using pre-cooked or cook them up in advance as the amount of time the eggs need wont be enough to cook these in the pan even if you put it in right at the start.

If you don’t want the mixed herbs you can easily omit them or if you don’t want the sriracha that will be okay too. If you just don’t have sriracha but want a kick of heat consider chilli flakes or some cayenne pepper in the whisked egg stage instead. If you want a sauce you can use something like BBQ or tomato instead.