Ham and Eggs Caprese

 Ham and Eggs Caprese

By Sharon Feldman

Serves: 4



  • ½ pound cooked ham, diced
  • 1 tablespoon unsalted butter
  • ½ container cherry tomatoes
  • ½ container mushrooms, quartered
  • Salt and pepper
  • 1 tablespoon balsamic vinegar
  • Shredded mozzarella
  • 4 eggs, scrambled



In a large skillet over medium high heat, heat the butter. Add the diced ham and brown.

Add balsamic vinegar, the tomatoes and mushrooms and season with salt and pepper. Let simmer until soft approximately 5-7 minutes.

Add the eggs and cover pan approximately four minutes. Flip the eggs and add mozzarella. Cover until melted.

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