I always try to have a prepared meal for my kids when they arrive home from school. A few days ago, I cooked paksiw na pata and all that was needed was to reheat it so that the kids could have an early dinner. But the house helper not only forgot to reheat the paksiw she also forgot to cook rice. It takes about 20 minutes to cook rice. What was I going to do to make the kids wait that long? That would have meant 20 minutes of incessant whining about how hungry they were. So, I decided to make a quick snack for them scrambled eggs with ham and onions flavored with lots of herbs.
Eggs are a staple in our kitchen. Very rarely will you catch us eggless. I enjoyed breakfasts and afternoon snacks of fried eggs and bread when I was a kid; so did my husband. The strange this is that our daughters prefer their fried eggs differently. While most — myself included — prefer eggs cooked sunny side up with the yolk still runny, my 15-year-old daughter wants the yolk well done. My 13-year-old, on the other hand, does not eat eggs cooked sunny side up. She only eats them scrambled. But scrambled eggs, with nothing else, are too plain for her sister. So, we always try to find a middle ground. The day I cooked the scrambled eggs in the photo, that middle ground meant the inclusion of ham and sliced onions.
Start with 3 eggs. Crack them into a bowl and beat until frothy. Take a few slices of ham, dice them, or cut them into small cubes. Peel and finely slice an onion. Over medium-high heat, melt 2 to 3 tablespoonfuls of 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. Pour in the beaten eggs. Sprinkle with salt, pepper, and your herb(s) of choice. I like tarragon with my eggs because of its sweetness. When the eggs are partially set, stir. Wait a few seconds before stirring again. This will make sure that you will have rather large lumps of egg with ham and onions. If you prefer smaller lumps, stir before the eggs are partially set.
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.