This decadent Argentinian Scrambled Eggs recipe is made with Serrano ham, sweet red pepper, fresh coriander, and sharp Cheddar cheese, all folded into fluffy eggs and French fries. The result is a savory, rich, and unforgettable fusion of eggs and chips. Perfect for a hearty brunch or a quick, cozy dinner, this recipe creates a substantial serving for four people.
Argentinian Scrambled Eggs Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- ½ red pepper, finely chopped
- ½ tsp oregano
- 100g Serrano ham, pulled into strips
- 15g butter
- 8 eggs, well beaten
- Small bunch of coriander (cilantro), finely chopped, plus a few sprigs reserved for garnish
- 75g mature Cheddar, grated
- 500g oven French fries, cooked according to packet instructions
- Salt
- Hot sauce, to serve
How To Make Argentinian Scrambled Eggs
- Sauté the vegetables and ham: Heat the olive oil in a large frying pan. Add the chopped onion and red pepper. Sauté (cook slowly) until the onion becomes translucent, which means it turns clear. Then, stir in the oregano and the strips of Serrano ham. Cook for just 30 seconds more.
- Set aside the ham mixture: Remove the pan from the heat and transfer the onion, pepper, and ham mixture onto a plate. Set this aside for a moment.
- Scramble the eggs: Wipe out the frying pan to clean it, then melt the butter over medium heat. When the butter starts foaming, pour in the beaten eggs and season them generously with salt. Stir the eggs constantly over a medium-high heat until they are well scrambled and cooked to your liking.
- Combine the final ingredients: Add the reserved onion and ham mixture, the finely chopped coriander, and the grated Cheddar cheese to the scrambled eggs in the pan.
- Add the fries and toss: Roughly chop the cooked French fries and add these directly to the pan with the egg mixture. Gently toss everything together so that all the ingredients are evenly coated in the scrambled egg and melted cheese.
- Serve immediately: Serve the eggs immediately in bowls or on plates. Garnish the dish with the reserved coriander sprigs and pass around a bottle of hot sauce for people to add as much spice as they like.
Recipe Tips
- Serrano Ham Preparation: Tearing the Serrano ham into strips, rather than slicing it, gives it a better texture and helps it integrate more naturally into the scrambled eggs. If you cannot find Serrano, use high-quality prosciutto or even thick-cut bacon.
- Don’t Overcook the Vegetables: The onion and pepper should be soft but still hold their shape. Overcooking them will make them mushy. The quick sautéing ensures they release flavor but maintain a nice bite.
- Wipe the Pan: Wiping the pan clean after sautéing the ham mixture is a small but important step. It prevents any small burnt bits from sticking to your delicate scrambled eggs and keeps the final dish tasting fresh.
- The Cheese Finish: Use a mature (sharp) Cheddar for the best flavor impact. Adding the cheese off the heat and allowing it to melt gently creates a creamy finish without making the eggs tough or stringy.
What To Serve With Argentinian Scrambled Eggs
This hearty breakfast is usually served as a stand-alone meal, but it pairs well with simple, contrasting flavors. A side of freshly sliced avocado or guacamole provides a cool, creamy element. For a crunchier texture, serve a simple side salad dressed with a light, acidic dressing. If you want more spice, serve with a variety of South American-style hot sauces or a side of fresh salsa. A strong cup of black coffee or a bright orange juice is the perfect drink pairing.
How To Store Argentinian Scrambled Eggs Leftovers
- Refrigerate: Store leftover Argentinian Scrambled Eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a lightly buttered pan over low heat, stirring occasionally to prevent the eggs from becoming rubbery.
- Freeze: Freezing is not recommended. The high moisture content in the eggs and the change in texture of the cooked French fries will result in a poor-quality, watery dish upon thawing.
Argentinian Scrambled Eggs Nutrition Facts
- Calories560 kcal
- Total Fat35g
- Saturated Fat 12g
- Cholesterol400mg
- Sodium1200mg
- Total Carbohydrate38g
- Dietary Fiber 3g
- Sugars2g
- Protein26g
Frequently Asked Questions
- Can I use frozen French fries that haven’t been cooked yet? No, you must cook the French fries fully according to the package instructions (usually baking or air-frying) before you add them to the scrambled eggs. Adding raw or frozen fries will introduce too much moisture and cool the eggs down instantly, resulting in a soggy, undercooked dish.
- Is it okay to use a different kind of ham? Yes. While Serrano ham offers a wonderful, complex flavor, you can substitute it. Prosciutto is the best substitute, but a good quality, thinly sliced smoked ham or even finely diced bacon would work well for the salty, savory element.
- What is the best way to get light and fluffy scrambled eggs? The key to fluffy eggs is not to overcook them and to use a medium-high heat. Stir them constantly and stop cooking while they are still slightly wet. They will continue to cook from the residual heat when you add the cold ingredients and the fries.
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Hairy Bikers Argentinian scrambled eggs
Description
Argentinian Scrambled Eggs is a decadent and flavorful meal that combines creamy scrambled eggs with salty Serrano ham, sautéed red peppers, fresh coriander, sharp Cheddar cheese, and crispy French fries. It’s a rich, savory dish perfect for a weekend treat.
Ingredients
Instructions
- Sauté: Heat oil, sauté onion and pepper until translucent. Add oregano and ham. Cook 30 seconds, then remove and set aside.
- Scramble: Wipe pan clean, melt butter. Add seasoned, beaten eggs. Scramble over medium-high heat until well set.
- Combine: Add the ham mixture, chopped coriander, grated cheese, and roughly chopped fries to the pan. Toss everything to combine and melt the cheese.
- Serve: Serve immediately, garnished with coriander sprigs and hot sauce on the side.
