Baked Eggs And Mushrooms In Ham Crisps Recipes

HAM AND MUSHROOM EGG CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 8-inch nonstick skillet, heat 2 tablespoons oil over medium-high heat. Cook shallots in oil 4 to 6 minutes, stirring frequently, until starting to caramelize; remove from skillet. In same skillet, add remaining 1 tablespoon oil and the mushrooms. Cook 4 to 6 minutes, stirring frequently, until tender and browned.
• In baking dish, layer half of the bread, 1 1/2 cups of the cheese, the shallots, mushrooms, ham and remaining bread. In large bowl, beat eggs and half-and-half with whisk; beat in Dijon mustard, thyme, salt and pepper. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese.
• Bake 45 to 50 minutes or until golden brown and center is just set. Let stand 15 minutes before serving.

BAKED EGGS IN SPICED HAM CRISPS

Steps:

• Preheat oven to 400°F
• Cook mushrooms and shallot in butter with salt and pepper over moderately high heat, stirring, until mushrooms are tender, about 10 minutes. Remove from heat and stir in crème fraîche.
• Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups).
• Spoon mushroom mixture evenly among cups and crack 1 egg into each.
• Bake in middle of oven until whites are cooked but yolks are still slightly runny, about 15 minutes.
• Remove from muffin cups carefully, using 2 spoons or small spatulas.
• Garnish with tarragon and chives.

BAKED EGGS AND MUSHROOMS IN CRISPY HAM CUPS

Steps:

• Cook the 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 the sour cream and tarragon.
• 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 400°F oven until the whites are cooked but yolks are still runny, about 15 minutes.
• Season the eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.