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. 

This entry was posted on Wednesday, November 7th, 2007 at 8:17 am and is filed under New York City. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.