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Shirred Eggs with Ham and Tomato

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Shirred Eggs with Ham and Tomato

Shirred Eggs with Ham and Tomato
Mary Britton Senseney
Provided by:
total prep
Recipe courtesy of The Lodge Cast Iron Cookbook: A Treasury of Timeless, Delicious Recipes by The Lodge Company/Oxmoor House, 2012.


  • 1 tablespoon unsalted butter
  • 2 slices Black Forest or other cooked ham, trimmed to fit pan
  • 2 tablespoons tomato sauce, homemade or good-quality jarred
  • 2 extra-large eggs
  • 1 tablespoon heavy cream
  • Salt and freshly ground black pepper
  • 1 teaspoon coarsely chopped fresh herbs (tarragon, chervil, and/or chives--just one herb or a mixture)


  • Preheat the oven to 350.
  • Melt the butter in a 5-inch cast iron skillet over low heat. Remove the skillet from the heat.
  • Place the ham in the bottom of the pan. Spread the tomato sauce evenly over the ham. Carefully break the eggs on top; drizzle the cream over the eggs. Season with salt and pepper to taste (go very light on the salt since the ham is salty).
  • Place the pan in the oven and bake for 5 to 6 minutes, checking occasionally. The whites should be set, but the yolks can still be runny.
  • Sprinkle the eggs with the herbs and serve in the skillet.