Baked Eggs and Mushrooms in Ham Crisps

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Baked Eggs and Mushrooms in Ham Crisps
Baked Eggs and Mushrooms in Ham Crisps

Ingredients

¾ pounds mushrooms, finely chopped

¼ cup shallot, finely chopped

2 TBSP butter

½ tsp salt

¼ tsp pepper

1 TBSP French cream (SCD yogurt made with cream or half & half)

1 TBSP fresh tarragon, finely chopped

12 slices ham [without holes--10 oz]

12 large eggs

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340 grams mushrooms, finely chopped

50 grams shallot, finely chopped

2 TBSP (30 ml) butter

½ tsp (2.5 ml) salt

¼ tsp (1.25 ml) pepper

1 TBSP (15 ml) French cream (SCD yogurt made with cream or half & half)

1 TBSP (15 ml) fresh tarragon, finely chopped

12 slices ham (without holes--10 oz)

12 large eggs

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Recipe PDF

Instructions

  • Preheat oven to 400°F (204°C).
  • 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 the liquid they give off is evaporated, about 10 minutes.
  • Remove from the heat and stir in the french cream and tarragon.
  • Fit 1 slice of ham into each 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 one.
  • 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.
  • Note: the eggs are not fully cooked.
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Nutritional Info

Storage

Notes

This recipe was originally published in  
Used with permission from 
SCD Recipe
SCD Recipe

Comments

Somebody in the kitch - view from the back while preparing healthy foods. Cutting board with various healthy foodsPink Milkshake and fruits on a white table and pink backgroundWoman stirring in a pot with vegetables.on the stove

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