Luau Baked Eggs In Ham Crisps Recipes
BAKED EGGS IN SPICED HAM CRISPS
Elegant bite-sized breakfast treats! Eat them with a fork or just eat as finger food. The crisp ham creates a wonderful cup full of savory, gooey goodness. Serve with toast and fresh fruit.
Provided by Adopted Parisian
Categories Breakfast
Time 30m
Yield 12 crisps, 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 309.5, Fat 20.7, SaturatedFat 8.4, Cholesterol 471.9, Sodium 1097.4, Carbohydrate 6.5, Fiber 1.4, Sugar 1.7, Protein 24.1
LUAU - BAKED EGGS IN HAM CRISPS
Steps:
- 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. Cooks'note: The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area. Gourmet, February 2002 Gourmet Entertains
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- Lightly brush muffin cups with oil or spray. This is important even in a nonstick pan because some of the egg inevitably will seep under the ham and may stick.
- Line the muffin tin with one piece of ham in each cup. The ham will stick up a bit and form a cup shape. It’s easiest to “fold in” the opposite ends of the ham and then push back against the tin. Drop about a tablespoon of shredded cheese in the ham cup. If you put more cheese then you should use medium size eggs instead of large, otherwise the egg will spill over the ham edges.
- Optional: Crack an egg and pass it between the two egg shells so that the egg white falls into one of the ham cups and the yolk can gently be placed in a bowl. Repeat putting all of the egg yolks into one bowl. Sprinkle with kosher salt and pepper.This step is so that the egg white cooks through and the egg yolk stays a little runny. If that's not important to you then go ahead and crack the whole egg directly into the ham cups.
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