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Baked Eggs and Mushrooms in Ham Crisps

Submitted by: Mary on 08/06/2005
3749 views
2.42 avg rating
234 votes
 
 
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Ingredients

3/4 lb Mushrooms, finely chopped
1/4 C Finely chopped shallot (or onion)
2 T Unsalted butter
1/2 t Lawrey',s seasoned salt or salt
1/4 t Black pepper

3 T Sour cream
1 T Finely chopped fresh tarragon
12 Slices Virginia ham or honey ham -without holes (10oz.)
12 Eggs
Fresh whole tarragon leaves

Directions

Preheat oven to 400 degrees



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 tarragon.



Assemble and bake:



Fit 1 slice of ham into each of 12 lightly greased 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 a still a little runny. About 15-20 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.



Serve 2 per person, one garnished with a tarragon leaf, and the other garnished with a sliver of tomato or red bell pepper.

Servings

6

Calories

3

Time to prepare

25 minutes

Difficulty

Easy
 

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