Ham and Eggs at Home


The first proper meal I enjoy back in the States is breakfast. And what is better than a homemade breakfast? Today I dig into my small but solid repertoire to make an old time classic — ham and eggs. My method: Put some butter in a small pan over medium heat. Let the butter melt and heat up and place some sliced ham in the pan. Let the ham sizzle and brown a little (it will start to smell really good). Flip the ham over and then crack 2 eggs over the ham making sure the the yokes don’t break. Cover the pan and let the eggs cook until there is a thin layer of whiteness over the yolk (3 or 4 minutes). Now consume. Because this dish is so simple, the ingredients have to be good. I use preservative free honey ham from Staubitz (a really good butcher on Smith street, off Warren in Cobble Hill, brooklyn) and local farm fresh eggs. 

4 Responses to “Ham and Eggs at Home”

  1. Mellie Says:

    I just wanted to say that I LOVE Sharon Jones the Dap Kings. I LOVE food. So this blog is heaven on earth. Thanks for letting me live vicariously through your culinary exploits.

    And this dish looks amazingly good. :-)

  2. tdaddy Says:

    ummm,ummm,ummm!!! looks so good ican almost taste it. That plate looks familiar! Heard a great song on the air about SOLID POTATO SALAD with nat king cole singing. it was awesome!

  3. Mike Crawford Says:

    Hi Homer,the dirt cup sounds one to watch,how you all doing?Let me know if your coming over,and tell Tommy to check his mail. Mike

  4. Jukesgrrl Says:

    Hey Homer, glad to get to know you better. I hang out a bit with the Asbury Jukes in Jersey and I thought THEY would eat anything!?! I’ll be sure to tell ‘em about the Dirt Cup.

    Long live funk; I love me some Dap-Kings. Cheers!

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