Recipe courtesy of Gourmet Magazine
Episode: Country Brunch
Baked Eggs and Mushrooms in Ham Crisps
Total:
50 min
Active:
25 min
Yield:
6 servings
Level:
Intermediate
Total:
50 min
Active:
25 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

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 creme fraiche and tarragon. 

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. 

Cook's Note

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

IDEAS YOU'LL LOVE

Baked Eggs in Hash Brown Cups

Recipe courtesy of Ree Drummond

Ham and Cheese Bake

Recipe courtesy of Giada De Laurentiis

Baked Ham with Brown Sugar-Honey Glaze

Recipe courtesy of Trisha Yearwood

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Cinnamon Baked Doughnuts

Recipe courtesy of Ina Garten

The Baked Potato

Recipe courtesy of Alton Brown

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Twice-Baked Potatoes

Recipe courtesy of Ree Drummond

Baked Virginia Ham

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking