Father's Day Ham and Egg Fry Up - The Ham and Eggs(The Ham and Egg Fry Up)

The Naked Whiz

Ingredients

• Small glazed ceramic flat serving dish per serving. (I use Corning French White 5-inch round dishes.)

• Small slices of ham, ¼-inch thick

• Small (1-inch) mushrooms

• Wedges of tomato

• Eggs

• Olive Oil spray or butter

Instructions

Stabilize your BGE at 350 degrees. Place a plate setter on the grid and place a pizza stone on the plate setter. (Or use your own setup for using the pizza stone.) Allow the stone to heat up to dome temperature.

Spray the serving dishes with olive oil or coat them with butter. Place the serving dishes in the hot BGE on the pizza stone. Leave room for the baked dough balls. Allow them to heat up for 10 minutes before you start cooking.

Place all the ingredients for each fry up, except the eggs, in separate bowls, so that you can quickly dump them into the serving dishes. The goal is to have a single layer of ham, mushroom and tomato in each dish. You don't want it all piled up or it won't cook right. Crack two eggs for each fry up into another set up bowls so you can quickly pour the eggs over the other ingredients when the time comes.

So, what you should have for EACH serving is a serving dish in the BGE heating up, a bowl containing the ham, mushroom and tomato, and a bowl containing two eggs.

Once the serving dishes have been in the BGE for 10 minutes, as quickly as practical, dump the ham/tomato/mushroom mix into the hot serving dishes. Then, dump the eggs over the top of the ham/tomato/mushrooms. Place the dough balls (see separate recipe) on the pizza stone around the serving dishes and close the BGE. Cook at 350 degrees for 20 minutes.

Notes

Serve the fry up in the hot serving dishes. Brush the baked dough balls with garlic butter and serve in basket lined with a towel to keep warm.

In England, you might have this for breakfast, lunch or dinner!

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