BAKED EGGS WITH CRAWFISH AND MUSHROOMS IN HAM BASKETS

Prep Time: 30 Minutes
Yields: 6 Servings

Comment:
This dish includes all the ingredients necessary to create a complete meal. These baked eggs are simple to prepare and are a perfect “breakfast in bed” dish.

Ingredients:
12 large eggs
½ pound cooked crawfish tails, peeled
¾ pound diced mushrooms
12 slices sugar-cured ham
2 tbsps unsalted butter
½ cup diced onions
¼ cup diced red bell pepper
¼ cup diced celery
1 tbsp minced garlic
salt and cracked black pepper to taste
granulated garlic to taste
2 tbsps sour cream
1 tbsp minced tarragon

Method:
Preheat oven to 400°F. In a large heavy-bottomed skillet, melt butter over medium-high heat. Add mushrooms, onions, bell pepper, celery and minced garlic and sauté 8–10 minutes or until liquid has evaporated, stirring occasionally. Add crawfish tails and cook 3 additional minutes. Season to taste using salt, pepper and granulated garlic. Remove from heat then stir in sour cream and tarragon and set aside. In a lightly-greased muffin pan, place 1 slice of ham in each cup allowing ends to hang over edges. Divide mushroom and crawfish mixture evenly among cups then crack 1 egg into each ham basket. Season eggs lightly with salt and pepper. Place on middle rack in oven and bake 15 minutes or until egg whites are cooked, but yolks are still runny. Remove and serve with hash browns or toast.