From Chow Bella
2 tsp butter
4 medium button or baby bella mushrooms, sliced
2 oz ham, preferably uncured, finely diced
2 eggs
salt and pepper, to taste
1. In a small skillet, heat a tsp of the butter and add the mushrooms and ham. Saute until the mushrooms are tender and everything is browned.
2. Meanwhile, butter 2 7-oz heat-proof cups, such as souffle cups. Also, add about 1.5 inches of water to a pan large enough to accommodate both cups (or you can do them separately, it just takes more time). Bring to a simmer over medium-high heat.
3. Divide the mushroom mixture on the bottom of the cups and lightly press down. Crack one egg into each cup, being careful not to break the yolk. Sprinkle with salt if you like, but Julia Child points out you shouldn't add any to the yolk or it could become speckled.
4. Place the cups into the water, which should come up at least halfway. Be careful not to get water into the cups. Allow the water to simmer around the cups, but control the heat so it does not boil. Watch for the white to start to set around the pieces of mushroom and ham. It is important to allow the white to set to the point of filming across the bottom in order for it to cook evenly. Then, add a lid and set the timer for 4 minutes for a white that is set but with a runny yolk. The middle should still jiggle slightly after 4 min. Remove the cups from the water and allow them to rest a few minutes before serving, peppering if desired.
Servings per recipe: 2
Per serving:
Calories: 148.7
Fat: 10 g
Saturated fat: 4.5 g
Cholesterol: 209.1 mg
Sodium: 459.6 mg
Carbohydrate: 1.6 g
Fiber: 0.4 g
Sugars: 0.9 g
Protein: 3 g