Shot on my kitchen table with natural window light.
Roasted Cherry Tomatoes, Rosemary Ham & Eggs
Tomatoes:
Toss cherry tomatoes with olive oil
Salt & pepper to taste
Roast in 400 degree oven on cookie sheet for 20 minutes
Eggs:
Cut ham into small chunks -- rosemary ham or other lunch meat works great
Beat the eggs with a splash of milk
Fry ham in a hot skillet for a minute or two before adding eggs
Add eggs and scramble
Add a small handful of shredded cheddar cheese
Serve the eggs and top with the roasted tomatoes
Serve with your favorite breakfast sides and breads or, do as we did in the photo and serve for dinner. Sides in the shot include garlic grean beans and cranberry flax seed crusty rolls.
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