Ingredients

The following ingredients have 4 Servings
  • 1 large slice country ham (a piece or pieces big enough to cover entire 10” skillet) or bacon
  • 16 baby purple potatoes
  • 2 garlic cloves, minced
  • 1/3 cup sun dried tomatoes, diced
  • 1/2 cup prepared basil pesto
  • 4 eggs

Instruction

  • Preheat oven to 350 degrees.
  • If the sun-dried tomatoes are dried, soften them in very hot water for 10 to 15 minutes.
  • Heat 10” cast iron skillet or oven-safe frying pan over medium heat. Place a slice of country ham and heat until ham starts to render and curl at the edges.
  • While country ham is cooking, thinly slice baby purple potatoes in a food processor.
  • Remove country ham from the pan and place it on the cutting board. Trim fat from edges and set aside. Dice ham and set aside.
  • Place sliced potatoes in skillet. Cook on medium heat until potatoes are soft, stirring occasionally. If you feel there isn’t enough grease in the skillet leftover from cooking the country ham, place some of the trimmed fat back into the skillet. (This can be removed later.)
  • Once the potatoes are soft, turn up the heat to medium-high to brown. Add the minced garlic.
  • When potatoes are browned, turn off the heat and remove the skillet from the burner.
  • Evenly sprinkle the top with sun-dried tomatoes. Then spoon the pesto over the top in evenly distributed dollops.
  • Using a spoon, create 4 small wells in the potatoes. Break 1 egg into each well.
  • Sprinkle the top with diced ham.
  • Place the skillet in the oven till the eggs have set – 9-12 minutes depending on how firm you like your eggs.
  • Serve straight from the oven.