Breakfast mac and cheese

Cut the thick-cut bacon into strips and the smoked ham steak into little cubes.

Heat a 12-inch cast iron pan.

Drop the macaroni into boiling water, stir right away so it does not clump, and cook according to the package, about 7 or 8 minutes.

Cook the bacon until about halfway done.

Add half a small diced red onion, mix to coat in the bacon fat and cook another couple of minutes.

Add the ham and cook a minute or two for colour; kill the heat and take everything out.

Roux: on low heat melt a couple tablespoons of butter, add three tablespoons of flour and mix to a thick paste.

Add two cups of milk a little at a time so it stays smooth; as it bubbles it thickens.

Season with the salt-pepper-garlic seasoning plus about half a teaspoon more garlic; add about a cup of chicken stock and let it bubble.

Add shredded sharp cheddar a handful at a time, letting each melt before the next, so it does not clump.

Return the bacon, onion and ham; add about a cup of shredded Monterey Jack.

Add the drained macaroni and mix well; take off the heat.

Melt butter in a little pan, add panko and toast until it just starts to colour.

Scatter the crumbs over the mac and cheese, filling a couple of indentations with a little more; microplane a little Parmesan over the top.

Bake about 15 minutes at about 375.

Let sit two minutes while cooking the eggs.

Butter a pan, crack in two eggs without breaking the yolks, rein in the edges, season with salt and pepper and cook until done.

Set the eggs on the mac and cheese, scatter chives, and break a yolk into it to serve.