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Huevos Revueltos con Jamon

A classic Cuban breakfast dish of soft scrambled eggs folded with savory diced ham. Quick to make and satisfying for any morning meal.

11 minEasyServes 2290 cal/serving

CubanBreakfastStovetopHigh ProteinLow CarbKetoGluten-FreeNut-FreeSoy-FreeShellfish-FreeSesame-FreeLow-SugarAlcohol-FreeCorn-Free

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Ingredients

  • 4 large eggs
  • 1/2 cup cooked ham, diced
  • 1 tbsp unsalted butter
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions

  1. 1

    Crack 4 large eggs into a bowl, add 1/4 tsp salt and 1/8 tsp black pepper, and whisk together.

  2. 2

    Melt 1 tbsp unsalted butter in a nonstick skillet over medium heat.

  3. 3

    Add 1/2 cup diced cooked ham and cook for 2 to 3 minutes until warm, reaching an internal temperature of 140 degrees F.

  4. 4

    Reduce heat to low, pour in large eggs, and gently push across the pan until soft curds form.

  5. 5

    Remove from heat immediately and serve.

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Questions

What is Huevos Revueltos con Jamon?

A classic Cuban breakfast dish of soft scrambled eggs folded with savory diced ham. Quick to make and satisfying for any morning meal. This reference files it under Cuban breakfast: made on the stovetop, rated easy and about 11 minutes start to finish.

What internal temperature should Huevos Revueltos con Jamon reach?

For Huevos Revueltos con Jamon, the target internal temperature is 140 F (about 60 C), given in step 3. A probe thermometer removes the guesswork.

Can I make Huevos Revueltos con Jamon dairy-free?

Yes. The dairy in Huevos Revueltos con Jamon is 1 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Does Huevos Revueltos con Jamon contain eggs?

Yes: 4 large eggs. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Huevos Revueltos con Jamon keep?

Refrigerate what is left of Huevos Revueltos con Jamon within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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