Luau Baked Eggs In Ham Crisps Recipes

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BAKED EGGS IN SPICED HAM CRISPS



Baked Eggs in Spiced Ham Crisps image

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

3/4 lb mushroom, finely chopped
1/4 cup finely chopped shallot
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons creme fraiche
12 slices black forest ham or 12 slices virginia ham
12 eggs
1 tablespoon fresh tarragon, finely chopped
1 tablespoon fresh chives, finely chopped

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



LUAU - BAKED EGGS IN HAM CRISPS image

Categories     Egg     Brunch     Bake

Yield 12 servings

Number Of Ingredients 10

ingredients
3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons crème fraîche or sour cream
1 tablespoon finely chopped fresh tarragon
12 slices Black Forest or Virginia ham (without holes; 10 oz)
12 large eggs

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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