As you know, Sunday mornings around our house are reserved for a big hearty breakfast, which 99.99999% of the time involves a sunny-side up egg. Here’s the latest and here’s what I did. Ham Avocado and Egg Breakfast.
I bought a Niman Ranch ham steak and carved out two portions, browned them on both sides and placed into two oven proof dishes.
I then topped each slice of ham with a slice of fresh tomato and sprinkled with Parmesan cheese.
Topped each with chopped avocado and dotted with dollops of sour cream.
I broke an egg on the side of each of the ham slice. The egg will spread around the sides and fill in around the ham. Lightly salted and peppered, I sprinkled with chopped cilantro. I baked them at 350 degrees until everything was warm and steamy and the egg was sunny-side up.
The results? The Niman Ranch ham was absolutely wonderful. Along with its $10 price tag for one steak came a velvety tender and mildly flavored piece of ham. Moist, tender and juicy, it was void of heavy salt flavor that other less expensive ham steaks often exhibit. More than half of that thick cut of ham is now in the freezer and will probably feed two of us three times. A much better value and a healthier choice that I’ll make going forward.
The tomato, even though hot-house grown, added a nice tangy element to the combination, especially topped with the parmesan cheese.
The avocado and the egg brought the creamy texture and elegant flavor that elevated the ham and tomato to the heavenly level.
The chopped cilantro brought a sassy flair to the whole thing. Next time I think I’ll sprinkle on a small bit of red pepper flakes.
Ham, Avocado and Egg Breakfast..It’s What’s for Sunday Morning.
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