Baked Eggs in Ham Cups

Baked Eggs in Ham Cups

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tbsp (25 mL) butter

  • 1

    cup (250 mL) panko (Japanese-style bread crumbs) or coarse dry bread crumbs

  • ¼

    cup (50 mL) finely chopped green onion

  • ¼

    cup (50 mL) finely chopped fresh parsley

  • ½

    tsp (2 mL) paprika

  • ¼

    cup (50 mL) butter

  • cups (875 mL) finely chopped mushrooms

  • ½

    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

  • ¼

    tsp (1 mL) salt

  • tsp (0.5 mL) freshly ground pepper

  • 12

    thin round slices deli ham

  • 12

    eggs

Directions

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.


Nutrition

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