Stewed tomato shirred eggs with ham chips from Deep Run Roots: Stories and Recipes from My Corner of the South (page 55) by Vivian Howard

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Notes about this recipe

  • southerncooker on March 12, 2017

    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. I made grits to eat with and stirred mine into the tomato and egg and thought that it was better that way. 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. One problem I encountered was that it doesn't say at what temp to bake the eggs. It's 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. I started theirs 10 minutes before putting in mine and theirs had barely started cooking. I cooked 10 min more and mine still uncooked, 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 mine was OK.

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