Baked Egg and Mushrooms in a Ham Cup
This recipe would be a great dish to serve for breakfast, brunch, or in tonight’s case: Brinner. (aka: Breakfast for Dinner!) I am not a sweet eater, so this was a perfect sized dish to serve along side the other dishes brought to cooking club this month. This recipes looks super fancy, but it’s simple to make!
- Cook mushrooms until beginning to soften. Add fresh spinach or strained defrosted spinach into skillet.
When most of the moisture is gone, add light cream cheese (about 2 tablespoons, but can be adjusted according to what you have in the house. You can use sour cream or even crème fraîche.) Stir in until the cream is mixed in thoroughly.
– I added fresh thyme at this point to mixture.
Begin to assemble cups:
Using a muffin tin, take 12 slices of Virginia or Black Forest ham and fit them into each of the cups. (Make sure the ham is cut thick enough to not have any holes in it. approx. 10 oz.) Divide the mushrooms among each of the cups.
(I have to admit, I made more than I thought would fit and it was SO delicious! You could serve these mushrooms with chicken and pasta any day!)
- Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes.
- (note: The whites may not look cooked, but if baked too long, you’ll lose the runny yolk. BE careful!)
- Season the eggs with salt, pepper, and extra thyme. Serve with french bread or biscuits.
This is the recipe I basically followed. Just wanted to give credit when due!