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Ash Tyrrell

Southern Breakfast Recipe

I still remember the first time I got a crispy-edged fried egg right I nearly did a happy dance in my kitchen. Since that morning, I've turned this trick into a full-on Southern breakfast stack that my family begs for on weekends. It layers creamy garlic cheese grits, sweet roasted tomatoes, salty ham, and that irresistible lacy-edged egg on top.
Print Recipe
Total Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups grape tomatoes or baby heirloom tomatoes – small tomatoes roast faster and turn jammy instead of watery which is exactly the texture you want here
  • 1 cup diced ham – go for a thick-cut deli ham or leftover baked ham; thin sandwich slices dry out too much in the oven
  • 2 cloves garlic minced – fresh cloves give a much rounder flavor than jarred minced garlic, so mince it yourself if you can
  • 2 teaspoons fresh thyme leaves – fresh thyme has a brighter almost lemony edge that dried thyme just can't match in this dish
  • ½ teaspoon freshly ground black pepper – grinding it fresh releases more oil and aroma than pre-ground pepper
  • 3 tablespoons olive oil – this coats the tomatoes and ham so they roast instead of steam
  • 3 cups prepared garlic cheese grits – use stone-ground grits and grate your cheese fresh off the block since pre-shredded cheese contains anti-caking starch that keeps it from melting smoothly
  • 4 large eggs – the freshest eggs you can find hold their shape best in the hot pan
  • 4 tablespoons neutral oil canola or grapeseed – one tablespoon per egg, and a neutral oil handles high heat better than butter, which can burn
  • Salt and pepper to taste
  • Buttered toast or English muffins for serving

Method
 

  1. Preheat your oven to 375°F while you get the topping ready. In a bowl, toss the tomatoes, diced ham, minced garlic, fresh thyme, and olive oil until everything is coated. Spread the mixture into a tight circle on a small baking sheet so the juices pool together instead of spreading thin.
  2. Slide the baking sheet into the oven and roast for about 15 minutes, until the tomatoes start to soften and burst. You'll notice the juices mingling with the ham and garlic to form a light, savory sauce right on the pan. Once it looks glossy and slightly collapsed, pull it out and set it aside.
  3. While the tomatoes roast, place a small skillet over medium to medium-high heat and let it sit empty for a full minute. This dry preheat is the secret to that crispy frizzled edge. Add one tablespoon of neutral oil per egg and let it heat until it just starts to shimmer.
  4. Crack one egg directly into the hot oil and stand back a little, since it will bubble and sizzle right away. Season with a touch of salt and pepper as the white starts to set. Tilt the pan slightly and spoon hot oil over the top of the egg to help the whites finish cooking evenly.
  5. Once the bottom is deeply golden and crisp and the white is fully set, remove the pan from the heat and count to ten before touching the egg. This short rest keeps the egg from tearing. Slide your fish spatula underneath and gently lift it onto a plate.
  6. Ladle about half a cup of warm garlic cheese grits onto each plate as your base. Spoon the roasted tomato and ham mixture over the grits, making sure to include some of that flavorful pan sauce. Top each plate with one frizzled egg and serve right away while everything is hot.

Notes

  • I always cook my eggs one at a time so every edge gets that full crispy frizzle instead of just one side
  • I let my skillet heat up dry before adding oil, since a cold pan never gives that lacy crust
  • I keep my grits on the thinner side, because thick grits cool down too fast under the warm toppings
  • I taste the tomato mixture before serving and add an extra pinch of salt if the ham was on the milder side
  • I use a metal spatula instead of silicone, since silicone tends to bend and tear the delicate egg white