We've got a busy day ahead of us today, having to drive to Atlanta from New Orleans - and we can't leave until at least 4:00 PM. So I whipped up a late breakfast for Jessie and I as we both go about our morning work at the house. This is definitely one of life's luxuries of her working from home and my being an academic - a somewhat flexible schedule. Of course, it only works because we actually get things accomplished this way!
In the refrigerator was a package of Richard's Cajun Country tasso-style ham originally destined to season some collard greens. I also had some early Louisiana Satsumas that bought a few days ago at the Robért Fresh Market that is only a 3-minute walk from our house. Add some eggs and a little leftover smoked Gouda cheese from a party we had a couple weeks ago for the wedding, and there you have it!
In a lot of ways this dish is not remarkable save for two things. One is the early Satsuma, which is green on the outside and is an absolute visual treat on one's plate when sliced open. One can never call Satsumas "beautiful" late in the season unless referring to the flavor (which is better, I think.) Alas, Satsumas are almost never shipped outside of Louisiana. The other element here is the tasso, which for mass market packaged meat, was pretty darn delicious! Then again, to say that this is "mass market" means that it is sold from perhaps Hattiesburg in the East and Beaumont in the West. One finds it here next to the Oscar Meyer bacon.