Though there’s butter, cheese, and sour cream already in the mix, the real star of this decadent egg dish is the earthy, nutty pumpkin seed oil
4 large eggs, lightly beatenKosher salt and freshly ground black pepperIn a medium saucepan over medium heat, melt the butter. Once the foam begins to subside, add the shallot, ham, and pumpkin seeds; cook until the shallots are soft and translucent but still without color, 5–6 minutes.
Pour in the eggs, whisking constantly, and continue cooking until the mixture just begins to thicken, 6–8 minutes more. Remove from the heat and immediately whisk in the cheese and sour cream. Season with salt and pepper, then transfer to a shallow bowl. Drizzle with pumpkin seed oil, garnish with parsley, and serve immediately.
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