|Top to bottom: pan fried ham, scrambled eggs, pinto beans.|
I know this photo isn't the prettiest. Our plates aren't made to display our meals and there was more juice in the beans than I'd meant there to be, so what you see surrounding the eggs is that juice that ran across the plate. (My daughter bought all of our plates at Dollar Tree because she liked the colors and how sturdy they are. My set of white plates is unused in storage.)
Well, I enjoyed this breakfast so much that I just had it again for supper (or dinner, depending on where you live). The slices of ham were nicely crisped, the eggs had picked up the ham drippings (this time I cooked them AFTER the ham) and the beans were as good as they were the first time. I didn't even have bread or a tortilla with this. It was satisfying just as it was.
I wish my daughter would eat ham (not counting deli ham which she will eat). I could have it more often. But, by the same token, I can have more of it since she doesn't like it.
Now, I'm wondering, and maybe someone reading this could advise me, about making ham gravy. I'm not talking about redeye gravy or the milk gravy you make from the ham drippings (love it!!), but ham gravy in the sense of sausage gravy or dried beef gravy. These slices are too thick to really do it justice like dried beef could, but there's so much flavor in this ham, I was wondering if I could grind some of the ham up (one time through the grinder) and then sizzle the ground ham until it begins to get color before adding my fat, flour and milk. Do you think that would work? I'm really craving a milk gravy with that kind of salty kick that sausage or dried beef would give it. I'll take any suggestions!
Oh, and even after eating beans for four meals, I still had enough left to freeze two pints of them. Well, they're not frozen yet, but they will be once the containers cool off. Good for making chili or burritos.