Baked Eggs and Mushrooms in Crispy Ham Cups
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 3⁄4 lb cremini mushrooms or 3/4 lb button mushroom, finely chopped
- 1⁄4 cup finely chopped shallots or 1/4 cup onion
- 2 tablespoons unsalted butter
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 tablespoons sour cream
- 1⁄2 - 1 teaspoon dried tarragon, to taste
- 12 slices black forest ham or 12 slices virginia ham (with no holes)
- 12 large eggs
directions
- 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.
- Remove from heat and stir in the sour cream and tarragon.
- Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups).
- Divide mushrooms among cups and crack 1 egg into each.
- Bake in middle of 400°F oven until the whites are cooked but yolks are still runny, about 15 minutes.
- Season the eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.
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RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.