Deep Run Roots: Stories and Recipes from My Corner of the South
Stewed Tomato Shirred Eggs with Ham Chips
Page 55
| Course Type: Breakfast/Brunch
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southerncooker from Boomer, NC
This is the least favorite recipe I've tried so far from Deep Run Roots. Having said that I still enjoyed this dish, but hubby and son didn't like it at all. They did eat the ham chips off the top and hubby ate about half his egg. I made grits to eat with and stirred mine into the tomato and egg and though that it was better that way.
Not sure I enjoy an egg cooked this way, but did enjoy the tomatoes and ham chips. I think I'd just do an over easy egg if I made this again and top the tomatoes with it and the ham chips. My ham was a bit thicker than called for so it took longer to cook and didn't get quick as crispy as it should have.
One problem I encountered was that it doesn't say at what temp to bake the eggs. It tells you 350 for the ham chips, but then doesn't tell you after that so I baked at 350. I made in individual ramekins, since hubby and son will only eat an egg if it's completely done, including the yolk and I like my yolk runny. I started theirs 10 minutes before putting in mine and theirs had barely started cooking. I cooked 10 min more and mine had hardly done anything, so I cooked all of them for 10 more minutes. Theirs was done at this point, but the white on mine was still a little under cooked but by the time I stirred in my grits it was OK.
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