Photo of Scrambled Eggs with Ham & Avocado

Scrambled Eggs with Ham & Avocado

Published: October 09, 2015

Prep/Cook Time: 20 minutes

Servings: 1


  • 1/8 cup green pepper, finely chopped
  • 1 tablespoon olive oil
  • 2 large eggs
  • Coarse salt and ground pepper
  • 2 slices Hatfield® Deli Ham, chopped fine
  • 1 teaspoon cilantro
  • 1/4 avocado, diced*
  • Toast (if desired)


  1. Lightly brown ham in a small skillet over medium heat, approximately 3 minutes.
  2. In a bowl, beat eggs with 2 tablespoons water; season with salt and pepper. Toss green pepper into skillet and sauté for 1 minute. Pour eggs over green pepper; cook, scraping bottom frequently with a flexible heatproof spatula, until just set, 2 to 3 minutes.
  3. Transfer to a plate. Crumble bacon over top; sprinkle with cilantro and avocado. Serve with toast, if desired.
  4. *Choose heavy, undamaged avocados. One that yields slightly to pressure is best for slicing and dicing; if pressure leaves a small indentation, the avocado is best mashed. Avoid very soft avocados, as they will be overripe and unusable.
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