Baked Eggs with Crawfish and Mushrooms in Ham Baskets
Recipe courtesy of Chef John Folse
Serves 6
- 2 tablespoons unsalted butter
- 3/4 pound diced mushrooms
- 1/4 cup minced shallots
- 1/2 pound crawfish tails
- salt and cracked black pepper, to taste
- 2 tablespoons sour cream
- 1 tablespoon minced tarragon
- 12 slices sugar-cured ham
- 12 eggs
Chef comments:
“The unique rich taste of Louisiana crawfish imparts unique flavor to Louisiana dishes that simply cannot be duplicated with other seafood,” says John. “Additionally, the varieties of dishes that come about at the hand of the chef using crawfish are as numerous as the cooks creating these dishes. Once crawfish season arrives, there comes a natural desire to incorporate crawfish in our recipes. Their versatility guarantees creativity at the hands of the cook. This wonderful regional shellfish can make any recipe better. The dish below 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. ”
Preheat oven to 400°F. In a large heavy-bottomed skillet, melt butter over medium-high heat. Add mushrooms and shallots and sauté 8 to 10 minutes, stirring occasionally until liquid has evaporated. Add crawfish tails and cook 3 additional minutes. Season with salt and pepper. Remove from heat, then stir in sour cream and minced tarragon. 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 with salt and pepper. Place on middle oven rack and bake 15 minutes or until egg whites are cooked, but yolks are still runny. Remove and serve.
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