Baked Ham, Egg, Spinach and Mushroom Cups

Baked Ham, Egg, Spinach and Mushroom Cups
  • Servings: 6

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About this Recipe


1 package Tenderflake patty shells (6)
1/2 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 tbsp butter
1/2 tsp salt
1/4 tsp black pepper
4 cups packed baby spinach
2 tbsp sour cream
1 tbsp finely chopped fresh tarragon
6 slices Black Forest or Virginia ham
6 large eggs


Preheat oven to 400°F.

Prepare Patty shells according to package instructions. Let cool on tray.

Meanwhile, cook mushrooms and shallot in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Stir in spinach and tarragon until wilted. Remove from heat and stir in sour cream

Fit one slice of ham into each of par-baked patty shell (ends will stick up and hang over edges of shells). Divide mushroom mixture among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs with salt and pepper. Serve warm sprinkle with fresh chopped chives or tarragon.


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