Imported from Instagram

Baked Eggs with Ham, Mushrooms, and Cherry Tomatoes

Name: Baked Eggs with Ham, Mushrooms, and Cherry Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: olive oil (To oil the bottoms of the ramekins; butter is suggested as an alternative, with no quantity specified.); salt (For seasoning at the beginning; quantity not specified.); cream (Quantity not specified.); ham (Several slices, to be cut up; quantity not specified.); eggs (Quantity not specified.); button mushrooms (Quantity not specified.); shallots (Quantity not specified.); cherry tomatoes (Quantity not specified.); chives (A little, picked from the garden according to the source; quantity not specified.); black pepper (A little at the end; quantity not specified.)

Recipe by Nath Cupif @nathboiserie · Instagram

Imported by Manon on SeeMeCook

Eggs baked in small, oiled ramekins with cream, ham, mushrooms, shallots, and cherry tomatoes. The recipe also works well with leftover vegetables or bacon lardons.

4 servings25 minFrench

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Ingredients

olive oil (To oil the bottoms of the ramekins; butter is suggested as an alternative, with no quantity specified.)
salt (For seasoning at the beginning; quantity not specified.)
cream (Quantity not specified.)
ham (Several slices, to be cut up; quantity not specified.)
eggs (Quantity not specified.)
button mushrooms (Quantity not specified.)
shallots (Quantity not specified.)
cherry tomatoes (Quantity not specified.)
chives (A little, picked from the garden according to the source; quantity not specified.)
black pepper (A little at the end; quantity not specified.)

Steps

1
Preheat the oven; the source does not specify the temperature. Prepare small ramekins.
2
Oil the bottoms of the ramekins with olive oil (or butter, as suggested in the variation), then season lightly with salt.
3
Spoon the cream into the ramekins, covering the bottom.
4
Stack several slices of ham, then cut them into pieces in the ramekins.
5
Add the button mushrooms and shallots.
6
Add the cherry tomatoes.
7
Crack one egg into each ramekin, on top of the other ingredients. The source explains that adding the egg after the cream prevents it from sticking to the bottom.
8
Sprinkle with a little chives and finish with a twist of black pepper.
9
Bake in the hot oven for 10 to 15 minutes. The source does not specify the temperature or the desired doneness of the eggs.
10
Serve the baked eggs once cooked.

Notes

The ingredient quantities and number of ramekins are not specified. The source suggests optionally using leftovers from the refrigerator, such as green beans, lentils, or bacon lardons. The oven temperature and desired texture of the eggs are not specified.