Ham, Eggs, and Hominy

Sorry for the monochromatic picture. If I hadn't been so hungry I'd have taken time to find a more colorful plate.

This is comfort food at its finest. Breakfast for supper, brunch on a lazy weekend day. The best part is this isn’t so much a recipe as a technique. All you need are the ingredients in the title: ham, eggs, and hominy.

Today I used some of a honey-baked, spiral-sliced ham I bought on sale after Christmas and froze. I should have pulled it apart and frozen it in smaller portions, but I didn’t so we’ll be eating a lot of ham this week. It’s also wonderful with thick ham steaks, which go on sale regularly at my local grocery. The eggs are fried eggs: over-easy, so the yolks are nice and runny. Hominy, for those of you not familiar with it, is sold canned in the vegetable aisle near the corn. I’m not talking about hominy grits, I’m talking about whole-kernel white hominy.

Just heat the hominy in a saucepan, heat the sliced ham in a skillet, and fry the eggs in a skillet or on a griddle. Pile them all on a plate, then cut everything up and mix it together until it’s a big, delicious mess. Season with salt and pepper to taste, and make plans for a nap afterwards.

I’ll be linking up this week to Works for Me Wednesday, Whatever Goes Wednesday, The Mommy Club Resources and Solutions, The Grocery Cart Challenge Recipe Swap, and Tastetastic Thursday.

Priced at just $4.99, it is now available in every format your little heart could desire at Smashwords, or, if you prefer, it’s also for sale in a Kindle version at Amazon or a Nook version at Barnes and Noble!

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