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Baked Eggs in Ham Cups

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Rate this recipe 4.6/5 (20 Votes)
Baked Eggs in Ham Cups 1 Picture

Ingredients

  • 2 tbsp (25 mL) butter
  • 1 cup (250 mL) panko (Japanese-style bread crumbs) or coarse dry bread crumbs
  • 1/4 cup (50 mL) finely chopped green onion
  • 1/4 cup (50 mL) finely chopped fresh parsley
  • 1/2 tsp (2 mL) paprika
  • 1/4 cup (50 mL) butter
  • 3 1/2 cups (875 mL) finely chopped mushrooms
  • 1/2 cup (125 mL) finely chopped green onions
  • 1 pkg (150 g) Boursin cheese with garlic and fine herbs, crumbled
  • 2 tbsp (25 mL) whipping cream
  • 1/4 tsp (1 mL) salt
  • 1/8 tsp (0.5 mL) freshly ground pepper
  • 12 thin round slices deli ham
  • 12 eggs

Details

Adapted from atcoblueflamekitchen.com

Preparation

Step 1

To prepare panko topping, melt 2 tbsp (25 mL) butter in a small frypan over medium heat. Add panko and sauté until lightly toasted. Remove from heat. Stir in 1/4 cup (50 mL) green onion, parsley and paprika; set aside.

Melt 1/4 cup (50 mL) butter in a large frypan over medium heat. Add mushrooms and 1/2 cup (125 mL) green onions. Cook, stirring frequently, until mushrooms are browned and liquid is evaporated, about 13 – 15 minutes. Remove from heat. Add cheese and cream, stirring until cheese is melted. Stir in salt and pepper.

Preheat oven to 350ºF (180ºC). Press 1 slice of ham into each of 12 greased muffin cups, forming a ham cup. Spoon mushroom mixture into ham cups, dividing equally. Carefully crack 1 egg on top of mushroom mixture in each ham cup. Top eggs with panko topping, dividing equally.

Bake for 17 – 20 minutes or until eggs are set. Serve immediately. Makes 12.

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