Charcuterie Scrambled Eggs Recipe Will Make You Pray for Leftovers by Donna John

A charcuterie boards is almost a must-have at any family gathering these days. At our soup-er Christmas Eve this year, I also served a variety of appetizers, including a charcuterie board. After the festivities were over, I found myself with lots of leftover charcuterie board ingredients. What to do? How about using those leftovers in scrambled eggs? Well, it worked!

All you need to make this French-inspired egg recipe is whatever meats, cheeses and other ingredients that make sense from your charcuterie board. I used two protein-rich eggs, spicy chorizo, dry salami, prosciutto, three different kinds of cheeses and a variety of olives (check out the health benefits of olives), including an olive salad that had some chopped red pepper and other vegetables in it. The eggs were rich, packed full of flavor and filled me up.

These charcuterie board eggs are delicious for breakfast, brunch, lunch or even as breakfast for dinner. If you have fruit leftover from your meat and cheese board, serve it on the side.

Fun Fact: Charcuterie is said to have been invented in 15th century France. Charcuterie is from two French words, chair (flesh) and cuit (cooked).

Cuisine: American / French
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2

Ingredients

• 1/4 cup charcuterie meats, chopped
• 1/4 cup cheese, chopped or grated
• 2 eggs
• 1 - 2 tablespoons chopped olives or olive salad
• olive oil, for the pan
• fresh herbs (optional)

Recipe Notes

• You can crack your eggs directly into the pan and then stir, which is what I prefer, or crack them into a bowl and whisk before adding them to the pan.

• Use whatever ingredients you would like in eggs from your charcuterie board. Pickled red onions, pickled pearl onions, capers or even pepper jelly or roasted red pepper spread would be delicious stirred into scrambled eggs. Get creative!

• If you don't like olives, leave them out or use something else salty like capers or pickled onions.

• Use a variety of meats (salami, chorizo, prosciutto, mortadella, etc.) and a variety of cheeses (blue, fontina, Parmesan, Havarti, gouda, cheddar, etc.) for a depth of flavor in your eggs.

• These eggs can be rich, so a side of fresh grapes is a nice addition to the plate (and continues the theme!).

• Olives and cheese are salty, so you may not need much, if any, additional salt in this recipe. Black pepper, however, is recommended. 

Here's how to make it: 

1. Drizzle a little olive oil in a skillet. Add the chopped meats and cook until crispy (or to desired doneness).
   
2. Add the eggs (see Recipe Notes). Stir to break the yolks and combine with the meats. Cook until they are almost to your desired doneness.
   
   
3. Add the cheese. Season with salt and black pepper, if desired.
   
4. Add the olives and stir.
   
   
5. Spoon onto a serving plate (or small board, to keep with the theme!) and garnish with fresh chopped herbs, if desired.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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