Eggs and Tomato Gravy Batch 3. Tomato Gravy has always been a breakfast staple in my family. I can't count the number of times I remember hearing that pop as my mom would open a jar of my grandmother's homemade canned tomatoes to make it. The tangy, savory topping is perfect for homemade biscuits, scrambled eggs.
This version of eggs benedict has the eggs served over fried grit cakes with country ham and tomato gravy. Remove and place on a paper towel to absorb the grease. My mama made countless batches of biscuits and tomato gravy in her lifetime. You can cook Eggs and Tomato Gravy Batch 3 using 6 ingredients and 3 steps. Here is how you cook that.
Ingredients of Eggs and Tomato Gravy Batch 3
- You need 30 ounces of canned diced tomatoes with juices.
- Prepare 1 teaspoon of salt divided.
- Prepare 1 cup of smoked ham.
- It’s 6 of jumbo eggs.
- Prepare 1 teaspoon of ground black pepper divided.
- It’s 4 tablespoons of butter.
I'm sure she learned to make this from her mother. This is the dish that puts my feet back under my mama's table. Serve with love over hot buttermilk biscuits along with bacon or sausage for breakfast, brunch, lunch or dinner. This Southern tomato gravy is an old-fashioned tomato sauce, and it is delicious on biscuits.
Eggs and Tomato Gravy Batch 3 step by step
- Chop the ham. Add to a pot and sauté 5 minutes. Add tomatoes and half the ground black pepper, and 2/3's the salt..
- Simmer and allow to reduce till thickened a bit. Melt the butter in a skillet beat the eggs and season with remaining seasonings. Add seasoned eggs to the skillet with the butter..
- Remove eggs when cooked. Serve eggs with gravy on top. I hope you enjoy!!!!.
The easy roux is made with bacon drippings or butter. The tomato gravy is also an excellent way to use garden-fresh tomatoes. Bacon drippings or butter and flour make the roux for this simple tomato. Tomato Eggs – A Chinese dish of stir-fried eggs and tomatoes. Tips on How to Cook Tomato Eggs?
