Baked Eggs and Mushrooms in Ham Crisps Recipe

Name: Baked Eggs and Mushrooms in Ham Crisps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 crimini pound mushrooms, finely chopped; 1/4 cup finely chopped shallot; 2 tablespoons unsalted butter; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons creme fraiche or sour cream; 1 tablespoon finely chopped fresh tarragon leaves; 12 slices Black Forest or Virginia ham (without holes; 10 ounces); 12 large eggs; Garnish: fresh tarragon leaves; Accompaniment: buttered brioche or challah toast; Special equipment: a muffin tin with 12 (1/2-cup) muffin cups

Servings: persons

3/4 crimini pound mushrooms, finely chopped
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons creme fraiche or sour cream
1 tablespoon finely chopped fresh tarragon leaves
12 slices Black Forest or Virginia ham (without holes; 10 ounces)
12 large eggs
Garnish: fresh tarragon leaves
Accompaniment: buttered brioche or challah toast
Special equipment: a muffin tin with 12 (1/2-cup) muffin cups

1
Preheat oven to 400 degrees F.
2
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.
3
Remove from heat and stir in creme fraiche and tarragon.
4
Assemble: Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups).
5
Divide mushrooms among cups and crack 1 egg into each.
6
Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes.
7
Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.
8
Cooks' note: The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 crimini pound mushrooms, finely chopped, 1/4 cup finely chopped shallot, 2 tablespoons unsalted butter, 1/2 teaspoon salt, and more.

Yes, Baked Eggs and Mushrooms in Ham Crisps falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Eggs and Mushrooms in Ham Crisps

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