Banishing Breakfast Routines

I often fall into routines when it comes to making and eating breakfast at home. During the week I eat a bagel or a banana every morning. When I’m out of fruit or on the go I’ll have a Luna bar. If I have enough time I might fry up two pieces of bacon and maybe an egg. Even on the glorious times known as weekends–when I have often enough time and creativity to think through different breakfast ideas–I’m still a creature of habit though and often turn to the omelette as a stand by.

So in an attempt to break some of that routine, I decided to use up some spices, work some deli meat, and do something a little different–but just as quick and easy as all those other stand-bys.

Rosemary Ham & Eggs

–1 shallot, finely chopped
–3 slices of ham, coarsely chopped

–2 eggs, lightly beaten
–1 sprig fresh rosemary

Over medium heat, melt the butter in a medium sized skillet. Saute the shallots for 2 minutes, until beginning to brown.

Holding the rosemary sprig in one hand, move the other hand against the grain to shuck the nettles from the sprig. Add as much or as little rosemary as you desire to the pan with the shallots and saute for 1 minute or so, stirring fairly constant.

Add the chopped ham and saute until starts to brown. Pour the eggs over the pan and using a wooden spoon or spatula move the mixture around so that the eggs scramble with bits of ham in the mix.

Scramble to your liking (I like my eggs very dry so those poor babies have to scramble ’til they can’t scramble any more) and eat!

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