Friday, October 29, 2010

Eggs in Hades

This is my take on the popular (and ridiculously simple) Eggs in Hell dish. I add ham - thus, the play on words. Here's my version for a quick breakfast (or dinner - it was mine last Friday). By the way, that pic is not mine, it's Rick Tramonto's version, which I'm certain is much more fancified. My version, however, is ready in ten minutes. I may take a cue from the Chicago chef though, and use individual-sized skillets next time. The presentation is awesome. Oh well, here's my cheap (yet still, pretty darned delicious) method...

4 fresh eggs
1 jar marinara sauce
1/2 lb. lean honey-smoked ham, diced or cubed
2-3 tbsp. grated parmesan

Spray large non-stick skillet with cooking spray, and heat to medium high. Once the pan is warm, add ham and brown. Reduce heat to medium low and add roughly two-thirds of the jar of sauce; stir. Crack 4 eggs over the sauce combination. Do not stir. Cover for 10 minutes and continue to let simmer until eggs are fully cooked (outsides are white and yolks are gelatinous). Sprinkle each egg with a dusting of parmesan just before serving. Serves four (add a piece of crusty bread or whole grain toast for dipping).

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