Spanish Scrambled Eggs with Serrano Ham and Tomatoes Recipe
This breakfast scramble is Spain’s answer to a full English – less heavy, but very filling. In many bars in Spain you can order eggs with ham and tomato in the morning, often served on crispy baguette. The taste is a bit like an Italian frittata, but the eggs are creamier and the ham adds a distinct, salty note.
This dish brings the atmosphere of a Spanish breakfast bar into your kitchen: simple ingredients, quick preparation and a combination of creamy eggs, sweet tomato and aromatic cured ham that feels both comforting and a bit indulgent.
Chef's tips
Cook the eggs over low heat and stir gently – patience is key to getting a soft, creamy texture instead of dry, overcooked curds. Be very careful with the salt, as cured ham is naturally quite salty. If your tomatoes are very juicy, let some of the liquid evaporate before adding the eggs so the scramble doesn’t become watery.
How to serve
Serve the scramble piled on warm, lightly toasted baguette slices or rustic sourdough. Add a simple green salad with olive oil and lemon on the side, or a few slices of avocado. For a brunch spread, pair it with olives, Manchego cheese and fresh orange juice.
Ingredients
- eggs large - 4 pieces
- Serrano ham thin slices - 60 g
- tomato large, ripe - 1 piece
- spring onion with green tops - 2 pieces
- olive oil - 1 tablespoon
- butter small piece - 10 g
- salt to taste, very carefully
- black pepper freshly ground, to taste
Preparation
- Cut the tomato into small cubes. Slice the spring onion together with the green tops into thin rounds. Tear the Serrano ham into smaller pieces.
- Crack the eggs into a bowl, add a pinch of salt (remember the ham is salty) and pepper. Beat with a fork until the whites combine with the yolks, but do not whip them into a foam.
- Heat the olive oil in a medium frying pan over medium heat. Add the white part of the spring onion and fry for 1–2 minutes, until softened.
- Add the tomato and fry for 2–3 minutes, until it releases its juices and softens slightly, but does not completely fall apart.
- Add the pieces of Serrano ham and fry for about 30 seconds, just until they are heated through and slightly curled.
- Reduce the heat to low, add the butter and wait until it melts. Pour the eggs into the pan.
- Gently stir the scramble with a silicone spatula or wooden spoon, moving the mixture from the edges towards the centre. Cook for 3–4 minutes on low heat, until the eggs are set but still slightly creamy and glossy.
- Finally, sprinkle the scramble with the chopped green tops of the spring onion. Serve immediately, before the eggs firm up completely.
Storage
Jajecznica najlepiej smakuje od razu po przygotowaniu. Jeśli coś zostanie, szybko wystudź, przełóż do pojemnika i przechowuj w lodówce maksymalnie 1 dzień; podgrzewaj krótko na małym ogniu, aby nie wyschła.
