Ham tossed with cherry glaze, pasta, fluffy eggs, and herbs makes a creative breakfast main meal.
# Components:
→ Pasta
01 - 300 g (10 oz) penne or fusilli pasta
02 - 1 tbsp olive oil
→ Cherry Glazed Ham
03 - 250 g (9 oz) cooked ham, cut into cubes
04 - 120 g (0.5 cup) cherry preserves or jam
05 - 1 tbsp Dijon mustard
06 - 1 tbsp apple cider vinegar
07 - 1 tbsp brown sugar
08 - 1 tbsp unsalted butter
→ Eggs
09 - 4 large eggs
10 - 2 tbsp whole milk
11 - Salt to taste
12 - Pepper to taste
→ Garnish
13 - 2 tbsp chopped fresh chives or parsley
14 - 40 g (0.33 cup) grated Parmesan cheese (optional)
# Directions:
01 - Cook the pasta in a large pot of salted boiling water until al dente. Drain well, toss with olive oil, and set aside.
02 - In a small saucepan over medium heat, combine cherry preserves, Dijon mustard, apple cider vinegar, and brown sugar. Stir until smooth and bubbling, approximately 3-4 minutes.
03 - In a large skillet over medium-high heat, melt the butter. Add the ham cubes and cook until lightly browned, about 3 minutes. Pour the cherry glaze over the ham, reduce heat, and simmer for 2-3 minutes until the ham is thoroughly coated and glossy. Remove from heat and set aside.
04 - In a medium bowl, whisk together eggs, milk, salt, and pepper. Heat a nonstick skillet over medium-low heat, add the egg mixture, and gently scramble until just set but still creamy. Remove from heat immediately to prevent overcooking.
05 - In a large bowl, combine the cooked pasta, cherry-glazed ham, and scrambled eggs. Toss gently to mix.
06 - Serve immediately, garnished with chopped herbs and optional Parmesan cheese.
