Egg & Ham Sammies
|April 3, 2012||Posted by eryn under Cooking, Paleo|
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.
- 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
- Slice the ham and warm in a skillet over medium heat, turning occasionally.
- While the ham is cooking, heat a small skillet over medium heat.
- 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.
- 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.
- 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.
- While the eggs are cooking, slice the tomato.
- 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.
My first comment was “yum!” I love sammies and this looks so yummy. My allergy boys can’t eat it but my girls and I would love this. I’m a bit late this week, but want to thank you for sharing at last week’s Allergy-Free Wednesdays. We hope that we’ll see you again this week.
~Michelle, AFW Hostess