• 5/19 World Baking Day - 3

    From Dave Drum@1:2320/105 to All on Wed May 18 04:59:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Baked Eggs & Mushrooms in Ham Crisps
    Categories: Pork, Mushrooms, Vegetables, Herbs, Dairy
    Yield: 12 Servings

    3/4 lb Crimini mushrooms; fine
    - chopped
    1/4 c Shallot; fine chopped
    2 tb Unsalted butter
    1/2 ts Salt
    1/4 ts Pepper
    2 tb Dairy sour cream
    1 tb Fresh tarragon leaves; fine
    - chopped
    12 sl Ham (10 ounces)
    12 lg Eggs

    Preheat oven to 400|+F/205|+C.

    In a large, heavy skillet over medium-high heat, cook the
    mushrooms and shallot in butter with salt and pepper -
    stirring occasionally until mushrooms are tender - about
    10 minutes. Remove from heat and stir in sour cream and
    tarragon.

    TO ASSEMBLE: Place 1 slice of ham in each of 12 lightly
    oiled muffin cups (ends might stick up and hang over edges
    of cups). Divide mushrooms among cups and crack 1 egg into
    each.

    Bake for about 15 minutes until the whites are cooked but
    the yolks are still slightly runny.

    Gently, remove each serving from it's muffin cup. Plate
    and season to taste with salt and pepper. Garnish with
    additional chopped tarragon if desired.

    An easy way to impress a crowd. I make it whenever we have
    guests over for brunch. For best results, try to use Black
    Forest or Virginia ham.

    Mr Breakfast would like to thank maoshong for this recipe.

    From: http://www.mrbreakfast.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... This story about good food begins in a quick-stop convenience market.
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    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Dave Drum@1:18/200 to All on Tue May 17 07:19:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Baked Eggs & Sausage in Toast Cups
    Categories: Pork, Breads, Vegetables, Cheese
    Yield: 6 Servings

    Cooking spray
    6 sl White bread; crust removed *
    6 lg Eggs
    Salt & pepper
    3/4 lb Bulk breakfast sausage; well
    - cooked, crumbled
    1/2 c (2 oz.) shredded Cheddar
    Chopped chives or parsley;
    - garnish

    MMMMM--------------------DIRTY DAVE ADDITIONS-------------------------
    1 sm Bell pepper; cored, fine
    - diced (any colour)
    1 sm White onion; fine diced

    HEAT oven to 350øF/175øC.

    SPRAY 6 muffin cups and both sides of trimmed bread slices
    lightly with no-stick cooking spray. Press one slice into
    each cup so that corners are over edges of cup. Bake 5 to
    6 minutes, or until lightly toasted. Remove from oven.

    Cook breakfast sausage to desired doneness, stirring
    about in the skillet to break up lumps. If using the UDD
    additions, add them with the sausage - when they are
    done so is the meat.

    BREAK one egg into each cup. Season with salt and pepper.
    Sprinkle eggs with chopped sausages and cheese. Bake 15 to
    20 minutes, or until eggs are set. Garnish with chives;
    serve.

    * You must use regular supermarket white bread (Wonder
    Bread type) for this as hearty, artisanal breads will
    not form to the muffin tins well and will create more
    problems that the taste/texture is worth. -- UDD

    Mr Breakfast would like to thank "kaysera" for this
    recipe.

    From: http://www.mrbreakfast.com

    Uncle Dirty Dave's Kitchen

    MMMMM


    ... "Make hunger thy sauce, as a medicine for health." -- Thomas Tusser
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