A few days after my last post, my Great-Grandmother passed away. She had not been doing well for quite some time now, and we all knew that she was not going to live much longer & had prepared ourselves for this the best that we could. How can you really prepare yourself for a loved one dying though? I have been through this before with another of my grandmothers – and there is really just no preparing for it – no matter how long you know that your time left with them is very limited. All we can do is thank the Lord for the time we have had with our loved ones & take solace in the fact that they are in a much better place than we are & looking over us without the ailments that plagued them during their last bit of time here on Earth.
In the memory of my Great Grandmother, I decided to make something that she was known to make for breakfast & share the recipe with you. I guess you can’t really call it a recipe though. She was a very simple lady & this dish shares her simpleness.
You will need ramekins, or oven safe bowls, for this. You can make as many or as little as you want of these. Brush the dishes with a little bit of melted butter.
Lay down 3-4 slices of thinly sliced ham in the bottom.
Place a couple slices of thinly sliced tomatoes on top of the ham. My husband doesn’t like tomatoes…and loves his stuff spicy, so I pour on a good bit of hot sauce on 2 of mine. You could also use salsa if you preferred.
Carefully crack 1 or 2 eggs on top of each ramekin. I used 2 this time.
Season the top with a little bit of salt & pepper – then top with your choice of shredded cheese. My Great Grandma was more of a cheddar gal….while I prefer pepper jack or monterrey jack cheese.
Place your dishes on a baking sheet & bake in an oven preheated to 500 degrees for about 10-17 minutes, depending on your preference of how you like the doneness of your egg. Closer to the 10 minute mark if you like your yolks runny…and vise-versa if you like yours cooked fully. You can check to be sure the eggs are cooked enough for your liking by gently pulling up the sides with a fork.
You can serve as is, or you can do like me and top it with a sprinkling of chopped green onions.