I have to confess I have a cupboard stuffed with jars of dried herbs that I rarely use. Many of them went out of date years ago, so don’t really taste of anything any more. It’s not that I don’t want to use them, it’s just that I seem to forget they are there.
When I was a student I put dried herbs in everything. They were a convenient and easy way to add flavour to the cheap food I was buying. A particular favourite was pasta, with cheese, ham, egg and dried mixed herbs for a students version of “Carbonara”
Recently Schwartz got in touch with me and asked me if I’d be up for the challenge of creating a recipe using their Oregano. Now, I’m not much of a chef. I whip up a mean smoothie, and I make a pretty good chilli, but I’m not really one for creating recipes from scratch, so I looked at their website for some inspiration and noticed they suggested using oregano in scrambled eggs. This reminded me of my long ago student cooking efforts, and todays recipe is therefore a perfect indulgent high protein breakfast, easy to whip up for even the least cheffy chef! The oregano adds a more interesting flavour, and also meant I didn’t add any salt to my eggs either.
Scrambled Ham & Eggs with Oregano
2 Medium Eggs
Splash skimmed milk
Approx 50g Sliced ham
Slice seeded bread
Schwartz dried Oregano
Ground black pepper
Whisk the eggs with a splash of skimmed milk, a pinch of black pepper and approx 1/2 tsp of dried Oregano.
Heat a pan over a medium heat and add a knob of butter. Tear or slice the ham into small pieces
Once the butter is melted add the ham and cook for a minute or so.
Put your slice of seeded bread in the toaster.
Add the beaten eggs to the ham and stir. As the egg sets keep pulling the cooked egg in from the sides and stirring.
When the egg is still very slightly runny, tun off the heat and keep stirring till *just* cooked, the egg will keep cooking slightly from it’s own heat. At this point if you’re not too worried about fat it’s really nice to stir in another knob of butter!
Put your toast on a plate, top with the ham and egg mixture and sprinkle a little more dried oregano over the top.
375 Kcal 22g Carbs 18g Fat 30g Protein