I blame my husband for this post. And his mother. (Although I love them both dearly!) This is a recipe that my husband loved growing up and on occasion requests that we have it for dinner. In a weak moment this weekend, and a need to use up the leftover ham, I agreed. It’s a fairly simple recipe, and gets its origin from the military. The military used chipped beef, because it was readily available. Often it was called “Chipped Beef on Toast,” and through time got its colorful name “Sh!t on a Shingle.” (Or S.O.S., or “Save Our Stomachs”, etc.)
We stayed close to the original recipe, although we substituted ham for the chipped beef and added chopped up hard boiled eggs. (Again, not my idea, I was just doing as was requested!) We also used buttermilk biscuits instead of toast. Just to add some nice buttery flavor. Here is our variation of the recipe:
1 cup chopped ham
2 hard boiled eggs, chopped
3 tbsp butter
3 tbsp flour
1 cup 2% Milk
Cook the biscuits as directed on package. While the biscuits bake, melt the butter in a small saucepan over medium heat, along with a few dashes of ground pepper. Don’t let the butter brown. As soon as it is melted, add the flour, and whisk it in. Let cook for a minute, then whisk in half of the milk. As soon as it has been absorbed, whisk in the remainder of the milk. Stir in the ham and eggs, then set the heat to low. Once the biscuits are finished, slice in half and place them on a plate. Spoon the ham/egg mixture over the top of the biscuits. Sprinkle with black pepper. Enjoy! Really, it isn’t that bad, but beware, it is very filling!