Baked Eggs and Mushrooms in Ham Crisps

[Michele]

I saw this on Queer Eye for the Straight Guy. They looked GOOD! I might not make them this way exactly...but a variation might be nice.

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 fraiche or sour cream
1 tablespoon finely chopped fresh tarragon
12 slices Black Forest or Virginia Ham (without holes; 10oz)
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

Preheat oven to 400 degrees 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 crème fraiche and tarragon.

Assemble and Bake:
Fit 1 slice of ham into 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 yokes 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.

[Niki]

Oh my! This looks so good and I don't even like mushrooms so I'd leave it out or try some other substitute.

Yummo!/Rachel Ray

[Dar]

Here's my version, Michele. A little less involved. I'll have to try that above one some day because it certainly looks divine!

Requires either a non-stick muffin pan or muffin pan sprayed with non-stick cooking spray.

Ingredients:
eggs (however many you want to make.. one egg per cup)
bacon (one slice per egg)
other add-ons of choice... my favs are mushrooms & gruyere cheese or mushrooms, peppers, and cheddar cheese
salt & pepper to taste

Nuke the bacon until it's 1/2 done.

Curl one piece of bacon around the edge of each cup, so it will almost be like the "crust".

Scramble egg with desired ingredients, and pour in the cup. I scramble each egg individually.

Bake at 350 for about 12-15 minutes. I do mine for only about 12 minutes because I don't eat them fresh, so they are still jiggly but mostly cooked. I put them in the fridge and take them to work and nuke a couple each morning.

If you like sausage, I imagine you could put some bulk sausage in the bottom of each cup, bake for a little bit, then add the egg. :dunno: Worth a try.

[mrscapiii]

Oooh those sound good! :drool:

[KarenMA]

I saw Suzanne Sommers make something like that once only she used chopped spinach instead of mushrooms.

[Dar]

Bumping for Sheba.

I now just whisk all my eggs together and use a ladle to get the egg in the pan.

I have since made mine with bulk sausage. I put some sausage in the muffin pans, let it bake for a bit, then spooned in my egg/cheese mixture in the pan and baked some more. Turned out great.

[Sheba]

Last time I'd made these with BBQ chicken scraps :eat:

THanks Dar!!! :love:

[Mo]

OMG... delicious looking recipe! Cut/Paste for the future!

[Moke]

Yum! I'm gonna make a 'grip' of these. :rofl:

[Moke]

YUM. These are in the oven and smell delish!

[Mo]

In the oven right now and I have enough of the sausage and veggies already cooked for another batch.

[Lisa]

:dance:

I am going to try these with ham!

[taragunner]

Num. :eat:

That looks good. I will have to buy some sha-LOTS. /Gordon Ramsay :right:

[Michele]

I made another version of these.

You take bulk sausage...spread it in the bottom of a greased muffin cup, wrap the ouside of the cup with bacon...and break an egg into it.

Bake at 350 for about 20 minutes and sprinkle shreaded cheese on top after it comes out of the oven.

It's a nice change from a "scrambled" type egg.

[emmajoan]

drool... i can't wait to make these- I want to use country ham in the bottom- yum!