Baked Eggs and Mushrooms in Ham Crisps
Prep:
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Cook:
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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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Rating
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Dietary Therapies
SCD
mSCD
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Nut Free
Soy Free
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
Used with permission from
SCD Recipe
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