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Baked Eggs And Mushrooms In Crispy Ham Cups
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Submitted by:
Jimmy |
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The ham turns crispy and serves as a little basket for the eggs and mushrooms, which makes a great presentation not to mention a delicious breakfast. |
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INGREDIENTS:
- 3/4 pound(s) , Mushrooms Chopped Fine
- 1/4 cup(s) , Shollots Chopped Fine
- 2 tablespoon(s) , Unsalted Butter
- 1/2 teaspoon(s) , Salt
- 1/4 teaspoon(s) , Pepper
- 2 tablespoon(s) , Sour Cream
- 1 tablespoon(s) , Fresh Tarragon
- 12 slice(s) , Ham
- 12 large , Eggs
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| Instructions: |
Preheat oven to 400°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 fraîche 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. |
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