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I love Marc in Seattle's Baked Eggs in Ham Crisps - really delicious

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Joined: Dec 21, 2005


Posted to Thread #12943 at 5:25 am on Dec 9, 2008

Made these many times, not only are they impressive looking they are really easy especially if you do the mushrooms in advance. I liked them best served on toasted English muffins.

Baked eggs in ham crisps.
From: Marc in Seattle
Baked Eggs in Ham Crisps

A friend made these for Brunch yesterday.
They were in the Feb 2002 Gourmet
magazine. GREAT stuff, but she cooked them
longer so the eggs wouldn't be runny. They
ended up more like poached (which I
prefer). Great stuff, most of which can be


Active time: 45 min Start to finish: 1 1/4
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

Garnish: fresh tarragon leaves
Accompaniment: buttered brioche or challah
Special equipment: a muffin tin with 12
(1/2-cup) muffin cups

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

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

• The eggs in this recipe are not fully
cooked, which may be of concern if
salmonella is a problem in your area.

"Well-behaved women rarely make history."

LT Ulrich

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