Baked Ham & Eggs Recipe

by Patricia Stagich

This recipe is suitable for breakfast or light lunch using leftover Easter Ham.  Once you try it, you'll be tempted to make it with a good quality cooked ham from the deli when leftovers are long gone!   1 Tbsp. unsalted butter 1 cup chopped cooked ham or 2 slices other cooked ham 2 Tbsp. tomato sauce, homemade or good-quality jarred 2 extra-large eggs 1 Tbsp. heavy cream Salt and freshly ground pepper 1 tsp. chopped herbs (parsley, chives, tarragon 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. Enjoy!