Ever since we discovered the Fra'Mani uncured, smoked ham, I've been adding it to all kinds of dishes. The salt and the smoke add so much flavor to, for example, plain old scrambled eggs, turning them into a memorable breakfast.
The ham is a small one, so the slices are no more than 4 or 5 inches across, thin as construction paper and so flavorful that just opening the package gets my juices going. Two thin slices was plenty to flavor beautifully four large eggs.
As always with eggs, care in cooking pays off. I minced the ham and set it to warm in a small frying pan before thoroughly scrambling the eggs with a fork until the white and the yolk were one. Reduced the heat and eased those babies into the pan with the ham - they sizzled a little, but didn't sputter. Patient stirring while they made soft curds around the ham. Rescued from rubberization by removing while they were still moist and tender. Turned out onto warmed plates sidled up to a toasted English muffin.
If every day for every one on Earth started with hamneggs this delicious, we would have World Peace.