Scrambled Eggs

What do you do when you wake up hungry, open your fridge, and only find bits and pieces of things - not quite enough to make a real "meal."  I used to get in my car and drive to a fast food place and pick up something, but not anymore.  Money is too scarce and quality food is easy to achieve at home if you can just take the time to make a careful assessment of your pantry and refrigerator.
Yesterday, I opened my fridge to find those unwanted bits and pieces.  Leftovers from breakfasts' past that did not seem to coincide with a delicious future.  These items were doomed to waste if not used quickly, and when I consider this sad alternative I wince as my wallet bleeds.  I pulled the few remaining pieces of Canadian bacon from the pack, a small hunk of Christmas ham from a bowl, some shredded cheese from a bulk bag I purchased for sausage balls, the remaining cream I did not use to make fudge, and the last four eggs.  Quiche was my first instinct, but the only pie crust I had on hand was in the form of a frozen, and slightly freezer burned (wince), ball in the back of the freezer.  Frittata?  A possibility, but it never feels like a real meal.  Omelet then.  No.  Too easy.
In considering the plethora of options before me, I made scrambled eggs.  These weren't ordinary scrambled eggs.  You know... the large chunks of eggs your mom served to you and later taught you to cook as she yelled, "Don't stir them, they'll stick!  Wait a few minutes until the firm up!" Ok, maybe your experience wasn't at all like that, but that's how I learned to make chunky, somewhat homogeneous eggs when I was a teenager.
These eggs were stirred almost constantly creating a silky smooth, completely homogeneous, deliciously creamy, scrambled egg.  Once my eggs were nearly cooked through, I added some of the Christmas ham that I had diced, and the remaining shredded cheese.  It's funny just how comforting the less than chic duo of ham and cheddar work together, but the results are always outstanding.