This is the kind of savory breakfast you get in a diner, where each of the components gets piled on the other. It's what Sunday mornings are made for!
Keyword fried egg, grits, roasted tomatoes
Cook Time 15minutes
Total Time 25minutes
Author Deb Perelman - Smitten Kitchen
2cupgrape tomatoes or baby heirloom tomatoes
1/2teaspoonfreshly ground black pepper
3cupsrecipe prepared garlic cheese gritsrecipe on this site
For frizzled egg
1tablespooncanolagrape seed or olive oil for each egg you're making
salt and pepper to taste
buttered toast or english muffin
bloody maryinvite Scott
Preheat oven to 375 degrees.
On a small baking sheet, mix tomatoes, garlic, ham, thyme and olive oil. Toss to combine then scoop the tomato mixture into a tight circle on the baking sheet. (This is so that when the juices leak, they don't cook off and the tomatoes and ham create a nice sauce when cooked. Bake in oven for 15 minutes, until tomatoes start to slump and give off their juices. Remove from oven and transfer to a small bowl.
Place a small stainless steel skillet on the stove and heat it for a full minute on medium - to medium high heat (depending on how hot your stove gets - mine runs hot, so I heat the skillet on medium heat) . Add 1 tablespoon oil to the pan (per egg) and heat for an additional 15-30 seconds until oil just starts to smoke. Crack the egg into the hot pan. Egg will splutter and bubble and generally react violently to the high heat. Sprinkle with a little salt and pepper. As the white begins to firm up on the bottom, but is still translucent on top, tilt the pan to one side and use a spoon to scoop up the hot oil and redistribute it over the white of the eggs to help them cook. When the bottom is crispy and the whites are done, take the pan off the heat and count to 10. (one-one thousand, two-one thousand...) Then using a thin, flexible metal spatula -- or even a fish spatula, gently lift the egg from the pan. If there are any stuck parts, gently nudge them free. Transfer eggs to a plate or platter as they finish cooking.
Ladle about 1/2 cup of grits onto each plate. Top with a few spoonfuls of the tomato-ham mixture, being sure to get some of the juices onto each serving. Top each with a frizzled egg. Serve with buttered whole wheat toast or english muffins and if it's a weekend a mimosa or bloody mary is a must!
Cook no more than 2 eggs at a time using this method. I prefer 1 at a time because the entire circumference of the egg gets a crispy frizzle. My Mom's advice on how to fry an egg without sticking is to remove it from the heat and wait 10 seconds before flipping or serving. I don't know why this works, but it always does. Thank you, Mom!