clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Scrambled Eggs with Ham & Spring Onions on Toast

  • Author: Michelle Minnaar
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x


Make scrambled eggs with onions and a gorgeous piece of ham. It makes the perfect breakfast recipe. Garnish with fresh herbs.  Serve with a side of baked beans. Opt for a cheesy topping.



  • 30g (1 oz) butter [or 30ml (2 tbsp) olive oil]
  • 12 eggs, lightly beaten
  • 200g (6 oz) ham, cut in small pieces
  • 6 spring onions, finely chopped
  • salt and black pepper
  • 30ml (2 tbsp) milk
  • 4 thick slices of wholemeal bread, toasted


  1. Melt the butter in a non-stick saucepan and add the beaten eggs and milk. Stir with a wooden spoon over a low heat for a few minutes until the eggs are half-set but still quite runny.
  2. Stir in the ham, spring onions and seasoning. Keep stirring until the eggs are just about set.
  3. Place a slice of toast on each warm plate and spoon the scrambled eggs on top. Serve immediately.


  • Serve with baked beans on the side with a glass of orange juice.
  • Cream or butter can be used instead of milk to make the eggs creamier.
  • Cuisine: Michelle Minnaar


  • Serving Size: 1 serving
  • Calories: 245
  • Sodium: 131.6 mg
  • Fat: 17 g
  • Saturated Fat: 4 g
  • Carbohydrates: 9.4 g
  • Fiber: 1.8 g
  • Protein: 13.7 g
  • Cholesterol: 425 mg