Scrambled Eggs and Ham

Preparation info

  • 2

    • Difficulty


    • Ready in

      15 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 eggs
  • 1 oz. butter
  • 2 tablesp. finely-chopped ham<


Melt the butter in a pan, add the ham and let it heat gradually in the butter. Beat the eggs, add the milk and season to taste, pour into the pan and stir until the eggs begin to set. Have the toast ready and pile the egg mixture on it. Serve at once. Tongue or other cold meat may be substituted for ham.