Scrambled Eggs With Virginia Ham
|Virginia ham slice||2 1⁄2 Cup (40 tbs) (Bite Size Pieces)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|White pepper||1 Teaspoon|
Heat the butter in the top of a large double boiler.
Spread it around the sides of the pan.
Beat the eggs and cream together until well blended.
Add the virginia ham and white pepper.
Cook over hot, not boiling, water, stirring constantly, until the eggs are creamy and lightly scrambled.
Taste for seasoning.
Depending on the saltiness of the virginia ham, it may be necessary to add a little salt.