I’ve mentioned before that I’m making Mother’s Day brunch at my house for Heather and Heather’s mom. I settled on a recipe that Heather made for me a few times after we first moved in together (back when she was pretending she liked to cook!). Heather has been under the weather and feeling down lately, so when Heather’s mom was over this week I decided to surprise Heather with a practice run. Heather’s mom assured me it was an easy recipe but I was a little worried – I want everything to be perfect on Mother’s Day!

Baked Eggs and Mushrooms in Ham Cups

You need:

baked eggs and mushrooms in ham cups

3/4 pound of mushrooms, finely chopped
1/4 cup finely chopped onions or shallots
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons Crème fraîche
1 tablespoon finely chopped fresh tarragon
12 slices Black Forest or Virgina Ham (without holes)
12 eggs

cook mushrooms and onions

Put the chopped mushrooms and onions into a pan with the butter, salt, and pepper. Cook until the mushrooms are tender and most of the liquid is evaporated. This took about 10 minutes.

add creme fraiche and tarragon

Remove from heat, then mix in the crème fraîche and tarragon.

put ham in cups

Grease the muffin tin, then fit the ham slices into each cup.

add mixture

Put a bit of the mushroom mixture at the bottom of each cup. It’s great if you have some left at the end – it’s wonderful on top of the eggs.

add egs

Carefully crack an egg into each cup. I only broke one yolk, I was pretty proud of myself.

bake

Bake on the middle rack of your oven at 400° for 10-15 minutes, until the whites are cooked.

remove from the tin

I used two forks to carefully remove the ham cups from the muffin tin.

I put some crème fraîche on the side and spooned some extra mushroom mixture onto the tops of the eggs. I then added some bread for sopping up the egg yolk.

breakfast in bed

Annie and I surprised Heather with breakfast in bed!

watching intently

Annie kept saying, “Annie try it?”

annie's turn

Heather gave her a bite like the good mama she is.

two thumbs up

They both loved it!

Heather’s mom was right, it was easy to make. I’m glad I had a practice round, though. I’m making a ton of them on Sunday. Happy Mother’s Day!

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Baked Eggs And Mushrooms In Ham Cups
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ¾ pound of mushrooms, finely chopped
  • ¼ cup finely chopped onions or shallots
  • 2 tablespoons unsalted butter
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons crème fraîche
  • 1 tablespoon finely chopped fresh tarragon
  • 12 slices Black Forest or Virgina Ham (without holes)
  • 12 eggs
Instructions
  1. Cook mushrooms and onions/shallots in butter with salt and pepper until mushrooms are tender and the liquid they give off is evaporated.
  2. Remove from heat and stir in crème fraîche and tarragon.
  3. Lightly grease each muffin cup, then fit a slice of ham into each cup.
  4. Spoon mushroom mixture into each cup.
  5. Add an egg to each cup.
  6. Bake in middle of oven at 400° for 10-15 minutes, until whites are cooked.
  7. Remove ham cups from tin carefully, add extra mushroom mixture, crème fraîche, salt, pepper, tarragon as a garnish.
Notes
Sour Cream can substitute for crème fraîche.