- Preheat oven to 350 degrees F.
- Melt the butter in a 5-inch cast iron skillet over low heat. Remove the skillet from the heat.
- Place the ham in the bottom of the pan. Spread the tomato sauce evenly over the ham. Break the eggs carefully on top; drizzle the cream over the eggs. Season with salt and pepper to taste.
- Place the pan in the oven and bake for 7-9 minutes or to your liking. The whites should be set, but the yolks still runny
Sprinkle the eggs with the herbs and serve hot in the skillet.
~Adapted from The Lodge Cast Iron Cookbook.
This looks delicious and it's just my kind of dish!ReplyDelete
John is going to love this. It is perfect for a protein packed breakfast or a comforting dinner and is just begging for my leftover Easter ham.ReplyDelete
I love ham and eggs, looks so delicious! NettieReplyDelete
What a great breakfast/brunch dish, leftovers always make the best meals ♥ReplyDelete
While it's in the oven I'll have time to get my toast ready! Perfect!ReplyDelete
This may be the perfect breakfast!ReplyDelete
Totally my kind of meal!ReplyDelete
This looks so great!ReplyDelete