This is an easy breakfast for mornings on-the-go. I use All-Clad stainless steel frying pans for this recipe and they turn out beautifully. These would also be great cooked in an iron skillet, but we have a ceramic cooktop, so no more iron skillets for us. We gave up non-stick pans ages ago because of concerns about the chemicals in them. If the chemicals in a non-stick pan can kill a bird, I don’t want them in my house!

Approximate preparation and cooking time: 10 minutes. Makes 2 servings.

Ingredients

• 4 eggs, preferably from free-range, grass-fed chickens
• 1 roma tomato
• 8 oz. ham, preferably free of nitrites and nitrates
• 1-2 tbsp. coconut oil or bacon fat
• salt and pepper to taste

Directions

1. Slice the ham and warm in a skillet over medium heat, turning occasionally.
2. While the ham is cooking, heat a small skillet over medium heat.
3. When it’s hot, add 1 tbsp. coconut oil or bacon fat to the small skillet. Rotate the pan to ensure that there is a good coating of oil on the bottom and along the sides.
4. Add 2 eggs and season with salt and pepper to taste. Fry to desired doneness, turning if desired. When eggs are done, transfer them to a plate and set aside.
5. Fry the remaining eggs in the small skillet, transferring to another plate when done. You may need to add more oil to the pan to prevent them from sticking.
6. While the eggs are cooking, slice the tomato.
7. Layer tomato and ham slices on top of one of the eggs, then fold the other egg on top to create a sandwich.

This post is linked to Beauty and Bedlam, Gluten-Free Wednesdays and Allergy-Free Wednesdays.

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