It's official. The last of the Christmas ham is gone forever...
Last year, as we always do, the Christmas ham was bought and baked on Christmas Eve. The difference was that it was probably the smallest ham we ever brought into the house. Why? I'm the only one in the house that still eats pork, and for that reason alone, it took a little longer to finish. That’s okay. It’s the “other white meat”, right?
And much as I still love the smell of a baked ham studded with cloves (or just on its own) on Christmas day, I also love having it with my scrambled eggs, which is a tradition that my late grandmother started long before I was born. She also loved making stewed pork and sometimes she even cured her own ham and beef. I'm glad that she left me her stewed pork recipe (which I hope to share on this forum someday), but for now, I’m even happier to be able to share this simple treatment of Holiday Ham and Eggs.
Started with the ham by cutting off the remaining meat and I chopped up about a ¼ cupful.
Then I got ½ a shallot (ran out of onions), 1 blade of chive and half a chadon beni (culantro) leaf. I also cut a sliver of red hot pepper (cuz I like it hot).
After cracking and lightly beating 2 eggs I heated a little table margarine in the frying pan, then added all the shallot, half the chive and the piece of hot pepper. In went the ham, then I poured on the beaten eggs.
Started stirring it, then I sprinkled on the chopped chadon beni and the remainder of the chive, plus a little black pepper.
All done. I’m not the type that likes runny eggs at all, so if it looks brown in places, that’s definitely on purpose.
Put it in my favourite dish to cool a bit and worked on heating up some hops bread… yup… gotta eat a breakfast like this with hops!
|Voila! Holiday Ham and Eggs on a toasted hops bread with some tomato... perfect! (Don't forget those extra pieces of ham - just for nibbling!)|
Bite in… you know you want to!
As you can see, I had to put a little bit on a teeny piece of bread and take a quick taste… Those eggs were so delicious to me, just the right texture, firm yet giving, and the combination of the herby, salty and peppery goodness was just the perfect breakfast taste.
Here’s to great beginnings, my friends. Until next time, like I always say…
Don’t forget to mind the pot!