Frank's Recipes! Baked Eggs In A Sour Cream Nest

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Baked Eggs In A Sour Cream Nest

2 tablespoons butter
1/4 cup finely chopped onion
1 cup sliced mushrooms
1/2 cup cubed ham or smoked sausage
3/4 cup sour cream
1/4 teaspoon ground black pepper
2 teaspoons minced fresh dill or 1 teaspoon dried dill weed
8 eggs
4 tablespoons freshly grated Parmesan cheese

Preheat the oven to 500oF. In a large skillet over medium heat, melt the butter. Add the onion, mushrooms, and ham; sauté until the onion is soft. Divide the mushroom mixture evenly among four (4) greased ramekins or small casserole dishes.

In a small bowl combine the sour cream, ground pepper, and dill. Divide the mixture evenly among the ramekins, then smooth it in a circle to create a depression in the middle of each dish. Break two (2) eggs into each depression, making sure that the eggs do not touch the edges of the dish (or they will cook unevenly). Top each with one (1) tablespoon of the grated cheese. Bake until the eggs are set (7 to 10 minutes).

Serves 4.