CookEat Recipe
Fried Eggs, Kellogg
Eggs baked over fried country ham, with gently cooked tomato wedges.
Method
Steps
Step 1
Preheat the oven to 350°F. Use a broad ovenproof black-iron frying pan large enough for the six thin ham slices in one layer and the twelve eggs without overflowing. Heat the tablespoon of melted butter, add the raw country-ham slices side by side and cook briskly for about one minute on each side as a guide, continuing until cooked through and the thickest ham reaches 71 Celsius.
Step 2
Carefully crack the twelve eggs over the ham. Season with one teaspoon of the salt and two saltspoons of ground black pepper. Put the pan in the oven for about six minutes as a first guide; continue until the eggs are set, whites and yolks firm and each egg centre reaches 74 Celsius. Slide carefully onto a large hot dish and keep hot briefly while finishing the tomatoes.
Step 3
Peel the two fresh red tomatoes and cut each into eight wedges. Put all sixteen wedges in a small saucepan with the teaspoon of butter, remaining half teaspoon of salt and two saltspoons of ground black pepper. Mix lightly, cover and cook gently on the stovetop for about eight minutes, until tender. Arrange the tomatoes around the eggs and serve promptly.
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