March 16, 2010
Baked eggs with Mushrooms
I have had great success with recipes I get out of the local newspapers, this one is a really local paper called "The Rolling Thunder Express" and it is just as local as it sounds, but it has a tremendous readership. In any event the recipe was submitted by Elaine Morehead of Florence S.C.
This dish solves a big problem for we that find ourselves making breakfast for a few people. One person wants eggs over, another scrambled, another pancakes and other options. This dish is great, make it, bake it in the oven in Ramekins and everyone eats together, even the cook and it is delicious, nobody will complain.
Also you can adjust this for number of serving and in other ways that you may like. I usually make the fixings for 4 serving but use two eggs, it is easily doubles to 8 serving. It is also nice because you don't have to run out and buy a lot of things you won't use.
Ingredients (4 servings)
2 TBS Butter
1 cup chopped Mushrooms(We find baby bella are really good and inexpensive, but any mushroom can be used.)
1/3 cup chopped onion
3 TBS chopped cooked ham (I use much more and I use Capacola that I always have on hand.)
1/2 cup reduced sodium beef stock
1/8 tsp black pepper
4 eggs, at room temperature
1/4 to 1/2 cup of shredded cheddar or Swiss cheese(I don't measure, just pile it on)
1. Preheat oven to 350
2. Melt butter in skillet over medium heat, add mushrooms and onions saute' 2 minutes(I cook them longer to bring out the flavor, I don't even mind a carmelization)
3. Add ham saute' 2 minutes
4. add broth cook 3 minutes
5. Divide mixture into 4 buttered ramekins, break 1 egg into each and bake 15 minutes.
6. Top with cheese and bake another 5 minutes, egg should be set.