Recipes

Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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Breakfast, Hors d'oeuvres, Side Dishes, Vegetables

Baked Eggs and Mushrooms in Ham Crisps

Recipe PictureSource: Recipe courtesy Gourmet Magazine
Sara's Secrets / Episode#: SS1D28 Country Brunch
URL: http://www.foodnetwork.com
URL: http://recipes.nalbone.us

Servings: 6

Preparation Time: 10 minutes
Start to Finish Time: 35 minutes
Cook Time: 25 minutes

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

Special equipment: a muffin tin with 12 (1/2-cup) muffin cups

Ingredients

  • 3/4 pound crimini mushroom, finely chopped
  • 1/4 cup finely chopped shallots
  • 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 tarragon leaves
  • 10 ounces Black Forest or Virginia ham (12 slices without holes)
  • 12 large eggs
  • garnish: fresh tarragon leaves

Directions

  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 Crème Fraîche 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). 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.

Serving Ideas: Accompaniment: buttered brioche or challah toast

Copyright: © 2003 Television Food Network, G.P.

Per Serving (excluding unknown items): 268 Calories; 17g Fat (57.3% calories from fat); 24g Protein; 5g Carbohydrate; 1g Dietary Fiber; 465mg Cholesterol; 711mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 Fat.

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