COUNTRY HAM AND EGG OMELET
- 2 large eggs
- 1 tablespoon water
- 1 pat (tablespoon) butter
- 1 thin slice country ham, chopped fine
- Black pepper to taste
Whisk the eggs together with the water. Melt the butter in a medium-sized non-stick skillet or a well-seasoned cast-iron skillet (or use an omelet pan). Meanwhile, chop a slice of country ham into small pieces. When the butter is melted, reduce heat to medium, pour whisked eggs into the pan, and dot top with the ham bits. Cook until omelet is solid on the bottom and around the edges and then turn it. When omelet is firm, slide the cooked egg-and-pork combination from the skillet onto a plate and serve immediately. No salt is needed because of the saltiness of the ham.
NOTE: This basic omelet can be fancified to suit all sorts of tastes through the addition of ingredients such as cheese, chives, chopped onions, cilantro, parsley, and the like.
JC
—Celebrating Southern Appalachian Food written by Jim Casada and Tipper Pressley
We love country ham. I know it’s too salty for some folks, but we all enjoy it. Getting it from our local grocery store has always been hit or miss. The same goes for streaked meat (salt pork).
A few months ago I decided I’d see if I could order some streaked meat online. I found Suncrest Farms and decided to try some from them. I noticed they had country ham and got some of it too.
We have greatly enjoyed both. Suncrest Farms is in North Carolina, you can read about the history of the third generation farm here.
You pick up a copy of our cookbook here.
Last night’s video: Packing for Camping Trip & Picking More Berries.
Tipper
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