Eggs and Ham

Breakfast is the meal of the day that most cooks keep simple. At best they might use some leftovers to dress it up, but no one want to prep food in the morning.  When I say breakfast, I don’t mean early brunch. If you’re eating breakfast after 10 am I consider it brunch.  A real breakfast is something I’ll eat about an hour after I awake and I awake at 5 am.  First off is coffee of course.  I don’t put much consideration into breakfast either. I’ll have a piece of fruit, or I might have cold cereal, or hot oatmeal–microwaved. But if I cook, eggs will be it. Pancakes and such are saved for the weekend and now that the children are grown and gone, I rarely make their favorite Sunday morning treat of waffles and maple syrup.

Eggs offer themselves as the easiest early morning solution to the lazy or sleepy cook. I make them every which way and might eat them with a meat, or cheese, or bread of some kind.  But eggs and ham is about the easiest and there is no bacon fat to remove.  When I say “ham” I don’t mean that watery packaged deli ham, I mean artisanal ham produced by a variety of people around the country.  One tends to have to buy the whole ham, so that might be a limitation, since a 10 pound ham shipped FedEx might set you back $100. In any case, Google it and see what you come up with. There is a big difference between dry-cured hams like prosciutto and smoked hams like southern hams, so know what you’re looking for.

In any case, once you’ve got the ham it’s best to cook ham and eggs together in a nonstick pan and slide them out onto a plate.  I also like to have the ham cut not less than a 1/4 inch thick. The yolks are broken and you slide the ham pieces in it along with toast or biscuits to dip. Simple, memorable, and recipe-less.

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