Baked Eggs with Crawfish and Mushrooms in Ham Baskets

It isn't often that you find a recipe that includes all ingredients necessary to create a complete meal. This is one such dish. It is unbelievably simple to create and one of the most perfect "breakfast-in-bed" dishes imaginable. If you wish to add a creative side dish to this breakfast item, I would recommend my Creole Homefries.


  • 12 large eggs
  • 1/2 pound crawfish tails
  • 3/4 pound mushrooms, finely chopped
  • 12 slices sugar-cured Virginia ham
  • 2 tbsps unsalted butter
  • 1/4 cup shallots, minced
  • 2 tbsps sour cream
  • 1 tbsps tarragon, finely chopped
  • salt and cracked black pepper to taste
  • fresh tarragon leaves for garnish

Pre-heat oven to 400 degrees F. In a large heavy skillet, melt butter over medium-high heat. Add mushrooms and shallots and cook 8-10 minutes, stirring occasionally until liquid has evaporated. Add crawfish tails and cook 3 additional minutes. Season to taste using salt and pepper, remove from heat and stir in sour cream and tarragon. In a lightly greased muffin pan, place 1 slice of ham in each cup. The ends should hang over the edges of each cup. Divide mushroom and crawfish mixture evenly between the cups. Crack 1 egg into each ham basket. Season eggs with salt and pepper to taste. Place on middle rack in oven and bake until egg whites are cooked, but yolks are still runny, approximately 15 minutes. Remove and serve with Creole Homefries.

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