Category: Breakfast
Baked Eggs and Mushrooms in Ham Crisps - TastyPlanner.com
Chef: Kevin Burg
This is beyond amazing. Detailed notes here: http://elizabethsedibleexperience.blogspot.com/2008/06/egg-citement.html
Recipe Source: http://zoee.tumblr.com/post/41786790/i-made-these-for-a-few-guests-i-had-over-theyre
Ingredients
3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons crème fraîche or sour cream
1 tablespoon finely chopped fresh thyme
12 slices Black Forest or Virginia ham (without holes ; 10 oz)
12 large eggs
Instructions
Garnish: fresh thyme leaves
Accompaniment: buttered brioche or toast
Special equipment: a muffin tin with 12 (1/2-cup) muffin cups
Preheat oven to 400°F.
Prepare mushrooms:
Cook 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 sour cream and thyme.
Assemble and bake:
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 oven until whites are cooked but yolks are still runny, about 15 minutes.
Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.
Similar recipes
Community activity
- Times saved to recipe box: 96
- Times Recommended: 4
- Times added to planner: 51
Recipe Comments
This looks great for an indulgent Sunday morning. Can’t wait for the weekend!
So I just made this yesterday except instead of mushrooms I substituted tomatoes..turned out great!! thanx!
Just made these for breakfast and they are delicious! I added some shredded cheddar on top.
