Classic British Eggs Benedict Scramble
A British twist on the classic eggs benedict, with a fluffy scrambled egg filling and a side of buttery muffins.
Ingredients
- ●4 eggsLight, fluffy eggs are essential for this dish
- ●1 cup milkWhole milk adds richness and creaminess
- ●2 tbsp butterUnsalted butter for toasting muffins and adding flavor
- ●4 english muffinsSplit and toasted for a crunchy base
- ●4 slices hamOptional, but adds a salty, meaty flavor
- ●1/4 cup cheddar cheeseShredded cheddar for an extra burst of flavor
- ●to taste saltAdd a pinch of salt to bring out the flavors
- ●to taste black pepperFreshly ground black pepper for added depth
Instructions
- 1
Toast the English muffins until lightly browned.
- 2
In a large skillet, melt 1 tablespoon of butter over medium heat.
- 3
Add the diced ham (if using) and cook until lightly browned.
- 4
In a separate bowl, whisk together the eggs and milk.
- 5
Pour the egg mixture over the ham and cook until the eggs are almost set.
- 6
Use a spatula to gently scramble the eggs, breaking them up into small curds.
- 7
Season the eggs with salt and black pepper to taste.
- 8
Split the toasted English muffins in half and top each half with a spoonful of scrambled eggs.
- 9
Place a slice of cheddar cheese on top of the eggs and place under the broiler until melted and bubbly.
- 10
Serve immediately, garnished with chopped fresh herbs if desired.