Egg with Ham and Mushrooms
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 50 g ham, raw
- 0.5 ½ onion (s), small
- 30 g mushrooms or Eerline
- 2 egg (s)
- 1 pinch (s) cayenne pepper
- 1 teaspoon herbs, chopped
- salt and pepper
- possibly paprika powder
- butter
Print Recipe
Pin Recipe Instructions
- Remove the fat from the ham, dice finely. Peel and finely dice the onion. Clean and roughly chop the mushrooms.
- Melt some butter. Sweat the onion until translucent, sauté the ham a little. Then add the mushrooms and sauté a little. Season with salt, pepper, cayenne pepper and possibly a little paprika.
- Grease 2 egg coddlers or refractory molds and pour in the mixture. Close the egg cooker / coddler with the lid, cover the molds with aluminum foil. Allow to set in a saucepan with almost boiling water for about 30 minutes.
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