BAKED EGGS AND MUSHROOMS IN HAM CUPS
6 ounces fresh mushrooms, finely chopped
2 tablespoons shallot, minced, 1/2 ounce
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon sour cream
6 thin slices ham (I used round "deli" thin packaged slices)
Cook the mushrooms and shallots in butter with salt and pepper until the liquid has evaporated. Remove from the heat and stir in the sour cream. Fit 1 slice of ham into each of 6 greased muffin tin cups. It's ok for the ham to stick up and over the edges (mine were a little too small), it will shrink down a bit. Divide the mushroom mixture among the ham cups and spread gently into the bottom. A finger works well for this. This will help hold the ham up when adding the egg. Crack one egg into each cup (they will be very full) and sprinkle the top with a little salt and pepper. Bake at 400º for 15 minutes until the whites are cooked, but the yolks are still a little runny. Check before the 15 minutes are up. My yolks were soft in some spots, but starting to get well done in others. Carefully remove them from the pan. I used a soup spoon to scoop them out, using a butter knife in my other hand to help push them onto the spoon.
Makes 3-6 servings
Do not freeze
Per Cup: 130 Calories; 8g Fat; 12g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per 2 Cups: 259 Calories; 15g Fat; 25g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
These are quite good and would make a nice brunch dish. I would have used smoked ham, but the store only had boiled. It was still good and you can use any type of ham you like. The original recipe called for Black Forest ham and baby bella mushrooms. I don't think the added expense of baby bellas would even be noticeable in this. My husband was so tickled at how cute and tasty these were. He thinks it's amazing all the great food I've been making on this diet.
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