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    You are in: Home / Recipes / Baked Eggs and Mushrooms in Crispy Ham Cups Recipe
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    Baked Eggs and Mushrooms in Crispy Ham Cups

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Mercy's Note:

    The creamy mushroom mixture is reminiscent of a yummy stroganoff. Although it is easy to assemble, this is so rich and delicious that it can easily pass for "fancy".

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook the mushrooms and shallot in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes.
    2. 2
      Remove from heat and stir in the sour cream and tarragon.
    3. 3
      Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups).
    4. 4
      Divide mushrooms among cups and crack 1 egg into each.
    5. 5
      Bake in middle of 400°F oven until the whites are cooked but yolks are still runny, about 15 minutes.
    6. 6
      Season the eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.

    Ratings & Reviews:

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    Nutritional Facts for Baked Eggs and Mushrooms in Crispy Ham Cups

    Serving Size: 1 (228 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 298.7
     
    Calories from Fat 175
    58%
    Total Fat 19.5 g
    30%
    Saturated Fat 7.7 g
    38%
    Cholesterol 466.8 mg
    155%
    Sodium 1071.0 mg
    44%
    Total Carbohydrate 6.6 g
    2%
    Dietary Fiber 1.1 g
    4%
    Sugars 1.7 g
    7%
    Protein 23.6 g
    47%

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