Elsa's Egg Cake

Steps

1. Pre-heat oven to 400°F.
2. Place a medium skillet over medium heat. Cook the bacon in the pan until crispy and golden brown, 3-4 minutes per side. Remove to a paper towel-lined plate to cool and add the onion to the pan with the bacon drippings. Cook until tender, 5-6 minutes, then season with salt and freshly ground black pepper. While the onions are cooking, chop up the cooled bacon and reserve.
3. Coat an 8-inch cake pan with nonstick cooking spray or a little bit of EVOO.
4. In a medium bowl, whisk together the eggs, half-and-half, a few dashes of nutmeg, and some salt and freshly ground black pepper. Pour the egg mixture over everything in the pan.
5. Transfer the cake pan to the oven and bake until puffy and golden brown on top, about 20 minutes. It shouldn’t look wobbly in the middle. (Don’t worry if the puffiness falls down when you take it out of the oven, that’ll happen.)
6. Once the cake has been baking for about 10 minutes, place a medium-size saucepot over medium heat with the peach halves and their juices, brown sugar, cinnamon and a few more dashes of nutmeg. Bring everything up to a bubble, stirring occasionally, then remove from the heat and stir in the fresh berries. Set the sauce aside until everything is ready.
7. While the sauce is heating up, place the skillet you cooked the bacon in over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the ham steak and cook until it starts to get golden brown and is heated through, 3-4 minutes per side. Remove from pan and cut it into 4 pieces.
8. Once everything is ready, serve a wedge of the egg cake with a ham steak and a generous ladle of the peach-berry sauce alongside.