Christmas is my favourite time of year and this is my favourite scrambled eggs of the year.

It is made up of Christmas ham and left-over cheese platter cheese that are held together in a warm, melty pile of deliciousness by just enough creamy scrambled eggs to make it a breakfast dish. But really, it’s any time food.

If you ham some leftover ham and a few scraps of cheese that need using up, you should definitely make this.

EASY PEASY HAM AND CHEESY SCRAMBLED EGGS

100 g ham, chopped
50-80 g any type of cheese that was good enough for the cheese patter last night, chopped
3 eggs
50 ml cream
1 tablespoon butter
Salt and pepper, to season
A little chopped parsley or chives, to garnish
Toast, to serve

Remove eggs from shell and place in a mixing bowl with cream.
Whisk eggs and cream together.
Heat a heavy based or non-stick pan over a medium heat. Add the knob of butter to pan.
Wait until butter is just starting to foam and then its game on.
Add egg mix to pan, leave it for a few seconds to set a little and then start running a spoon through it.
Leave it for another few seconds and then run the spoon through it again.
Repeat the spoon thing one more time.
Add the ham and cheese to the scrambled eggs and run the spoon through it one more time.
The eggs should be just cooked around about now, but if you need them cooked a bit more then you go ahead and leave them on for another few seconds.
Remove eggs from heat, season with a little salt, garnish with a little greenery and get those things inside of you.