2 slices black forest or other cooked ham, trimmed to fit pan
2 Tbsp tomato sauce, homemade or good-quality jarred
2 extra-large egg
1 Tbsp heavy cream
salt and freshly ground black pepper
1 tsp coarsely chopped fresh herbs (tarragon, chervil, and/or chives--just one herb or a mixture)
Preheat the oven to 350.
Melt the butter in a 5-inch cast iron skillet over low heat. Remove the skillet from the heat.
Place the ham in the bottom of the pan. Spread the tomato sauce evenly over the ham. Carefully break the eggs on top; drizzle the cream over the eggs. Season with salt and pepper to taste (go very light on the salt since the ham is salty).
Place the pan in the oven and bake for 5 to 6 minutes, checking occasionally. The whites should be set, but the yolks can still be runny.
Sprinkle the eggs with the herbs and serve in the skillet.
Recipe courtesy of The Lodge Cast Iron Cookbook: A Treasury of Timeless, Delicious Recipes by The Lodge Company/Oxmoor House, 2012.