- 5 eggs
 - 1/4 cup whole milk
 - 1 1/2 teaspoons butter
 - 2 slices Black Forest ham, cut into 1/4-inch cubes
 - 2 tablespoons diced onion
 - 2 tablespoons sour cream
 - 2 slices toasted thick-cut bread, cut into 1-inch squares
 - 1 cup diced vine-ripened tomato
 - 1/2 cup diced cucumber
 - salt to taste
 
- Whisk eggs and milk together in a bowl.
 - Heat butter in a skillet over medium heat; cook and stir eggs until about halfway-cooked, 2 to 3 minutes. Add ham and onion to eggs; cook and stir until eggs are set and ham and onion are lightly browned, about 5 minutes more. Remove skillet from heat and stir sour cream into egg mixture.
 - Layer bread cubes into 2 bowls; top with egg mixture, tomato, cucumber, and salt.