Baked Eggs and Mushrooms In Ham Crisps

Baked Eggs and Mushrooms In Ham Crisps

Ready in 45 minutes

Gourmet February 2002

Top-ranked recipe named "Baked Eggs and Mushrooms In Ham Crisps"

4 avg, 1 review(s) 100% would make again


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3/4 pound Mushrooms; Finely chopped
1/4 cup Shallot; Finely chopped
2 tablespoon Unsalted butter
1/2 tablespoon Creme Fraiche Or Sour Cream
1 tablespoon Fresh Tarragon; Finely chopped
12 ounces Black Forest Or Virginia Ham
12 large Eggs

Original recipe makes 6



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 cr?me fra?che and tarragon.

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.

Cooks' note: The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area.


Added on Award Medal
Verified by stevemur

i didnt have mushrooms, i made this in my Gt xpress maching, worked great, thanks for the recipe, CCheryl photo by CCheryl CCheryl

Calories Per Serving: 1030 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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