Ham and mushroom egg cups

Ham and mushroom egg cups


1 person made this

About this recipe: Breakfast or brunch, ramekins filled with delicious egg, onion, cheese and mushrooms wrapped in smoked ham and garnished with a mushroom slice and mixed herbs. Serve with farmhouse crusty bread.

Samantha's Supper Kent, England, UK

Serves: 2 

  • 2 mushrooms
  • 2 eggs, beaten
  • splash milk
  • 2 slices smoked ham
  • salt and pepper to taste
  • 1 small knob butter
  • 1/2 small onion, finely diced
  • 2 cubes mature Cheddar or blue cheese
  • 1 pinch dried mixed herbs

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Preheat the oven to 180 C / Gas 4.
  2. Slice two slices out of the mushrooms for the garnish and finely dice the remainder.
  3. In a mixing bowl, to the beaten eggs add the splash of milk, the diced mushrooms, salt and pepper.
  4. Meanwhile use a little of the butter to cook the onion. When cooked add to the egg mix.
  5. Grease two ramekin dishes with the remaining butter.
  6. Trim your ham to fit around inside the ramekin, coming over higher than the dish about 1.5cm. The trimming from the ham left over will go in the dish also.
  7. Pour in the egg mixture to half fill the ramekin. Add the remaing ham along with the cheese cube. Pour in the rest of the egg mixture to fill.
  8. Carefully place the ramekins onto a baking tray and pour in boiling water to come half way up the sides of the ramekins (a water bath to help prevent sticking).
  9. Bake in the preheated oven for 15 minutes. Remove and add the mushroom garnish and mixed herbs. Place back in the oven for a further 10 minutes.
  10. Remove from the oven (you can check the eggs are set by piercing with a skewer, the skewers should come out clean). Plate up and serve.
  11. If you are feeling brave, you can allow the ramekins to cool for 10 mins and gently remove from the set egg mould onto a plate and serve at room temperature.

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