Ham Yam Scram

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This one came about when there was ham aplenty in grocery stores during Christmas. I made it once at home and then repeated it to feed the crew in our recent video shoot.

I prefer to leave the lid off and let the eggs set up from the bottom, but if things are getting too dark underneath before that happens, then use a lid or some foil to set the tops of the eggs and finish the cooking process. I can handle a runny yolk, but raw egg whites aren’t really  my thing. You with me?

I love how the light shines off of the yolks in this picture. It highlights the beauty of the egg and how there’s really nothing equivalent to it from a culinary standpoint. Did you know that the traditional chef hat (toque) has 101 pleats in it to represent the ways to cook an egg? If you didn’t know, now you know. The question that begs asking is “How many of the 101 ways do you know?”.

Give this one a go, guys. It’s simple and tasty and provides a slightly leaner option than bacon or sausage. If you want to take it to the next level of leanness, sub the ham for turkey ham and the eggs for egg whites.

Have a great weekend and get ready for some tasty offerings and a magnificent meal plan next week.

Whatever you do, do it with passion. Wake up early, stay up late and remember that it’s not the years in your life, but the life in your years. Think about it…

“Keep It Paleo!”

Your Pal,

Paleo Nick

(This guy’s dad…)

Ham Yam Scram

Ingredients List:

  • 2 tablespoons olive oil
  • 12 ounce pre-cooked ham, small dice
  • 2 yams roasted, small dice
  • 12 eggs
  • 1/4 cup fresh basil, chiffonade
  • Black pepper, to taste

Preparation Instructions:

  1. Heat a 14″ skillet over medium-high heat. When the pan is hot, add 1 tablespoon olive oil and the ham to the pan. Cook for 1 minute.
  2. Add yams, stir and cook for 5 minutes. Add enough olive oil to prevent the ingredients from sticking to the pan.
  3. Crack the eggs into the pan, one at a time. Distribute the eggs evenly so that they completely cover the ham/yam mixture, doing your best not to break the yolks.
  4. Reduce heat to medium and cook until the eggs are under medium.
  5. While the eggs are cooking, sprinkle them with the basil and black pepper.
  6. If desired, use a lid or piece of foil to help the top of the yolks to set up.
  7. Once cooked, carefully slide the scram onto a cutting board. Cut into 8 slices and enjoy immediately.

“Keep It Paleo!”

Zone Breakdown:

Proteins: (24)

We have two ingredients each contributing 12 blocks. We have 12oz of pre-cooked ham, and with 1oz giving us one block. Additionally one egg equals one block so with 12 of each that gives us 24 blocks.

 

Carbohydrates: (6)

We get 6 blocks from our yam. Each yam gives us about 3 blocks each.

Fats: (18)

We have 18 fat blocks from our olive oil. 1/3 of a teaspoon equals one block so therefore in each tablespoon there are 9 blocks, and therefore 18 in this recipe.

Balancing Act:

It is a heavily biased protein recipe, but it is breakfast so you can add some fruit to it and balance it out. If you divide it into 6 pieces, it will give us 4 protein blocks, just over 3 fat blocks, and one carb block.

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