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  • Scrambled eggs with jambon

Scrambled eggs with jambon

Posted on Nov 23rd, 2013
by Brian Kennett
Categories:
  • Small Plate Recipes
Scrambled eggs with jambon

Scrambled eggs with jambon

A starving Filipino is not what you want in a small condo. So one day I had to think fast for my Mary, and here’s what I came up with – Scrambled eggs with jambon.

Scrambled eggs with jambon
Hell yes – they look good!!!

She was hungry, and needed food before taking pain killers – this was initially cooked post Jude – shows you how along this one came out first. Emergency – quick what to do, I know eggs – but let’s make them special… hmmmm what else is that I see in the fridge, BING!!! Scrambled eggs with jambon.

Here you go – enough for two sharing, and you’ll want to share as these are flipping delicious!!!

  • 3 eggs;
  • 2 tablespoons of double cream; and
  • A pinch of sea salt and cracked black pepper.

Whisk these together until light and airy – basically all mixed together and with bubbles on top. Use a fork or a whisk;

  • 3 slices of Jambon or cured ham, sliced in to thin strips;
  • 1 garlic clove finely chopped; and
  • 1 packet of grated cheese – I used white cheddar.
  1. Take a pan, add in a couple of glugs of olive oil and fry off the garlic and the Jambon until the garlic is softened and the ham is starting to crisp;
  2. Add in the egg mixture and stir it around continually, it will therefore gradually cook;
  3. When it starts to firm up a little add in half a cup of cheese and again stir it round until the cheese melts;
  4. Do NOT overcook these, this will literally takes a minute or two, so shiny and slightly wobbly, not solid;
  5. Turn off the heat and serve away – maybe with some finely sliced Spring onion on top.

This was absolutely flipping brilliant – one of, if not the best egg dishes I have made to date – without a doubt!!! Scrambled eggs with jambon. But also folks how easy, seriously how easy!!! You should try this one, seriously good and seriously tasty – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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About

Is Life a Recipe is all about food. It's my personal experiences from my travels across Asia, and beyond. You'll see reviews of restaurants, reviews of hawkers and coffee shops, reviews of countries, reviews of food stalls, my travel experiences and recipes that I have created following those experiences. My recipes are Asian in nature, recreations of food I have eaten, Asian fusion options, and supposed to be simple and fun. ENJOY!!!

Check out my recipe on ExMagazine

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