Baked Eggs Crawfish & Mushrooms in a Ham Basket is a great low carb dish to get your morning started! This dish comes together in no time—seriously, they’re ready in less than 30 minutes!  We have a crawfish boil at least once a year and thankfully we usually have leftovers. I will always peel the leftover crawfish and use them in a variety of dishes. And Baked Eggs Crawfish & Mushrooms in a Ham Basket is one of my “go to” recipes after a crawfish boil.

If you like your yolks super runny (like I do), you’ll want to pull them around the 10 to 12 minute mark. They will need to cool for a bit in the muffin tin before you can remove them (they’ll be HOT), and during these few minutes, the eggs will continue to cook.  

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Baked Eggs with Crawfish & Mushrooms in a Ham Basket

5 from 1 vote

Recipe by Flip Flop Foodies Course: BrunchCuisine: CajunDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Ingredients

• 12 12 eggs

• 1/2 lb 1/2 crawfish tails

• 3/4 lb 3/4 mushrooms, finely chopped

• 24 slices 24 sugar-cured Virginia ham

• 2 tbsp 2 unsalted butter

• 1/4 cup 1/4 shallots, minced

• 2 tbsp 2 sour cream

• 1 tbsp 1 tarragon, finely chopped

• salt and cracked black pepper, to taste

• fresh tarragon leaves, for garnish

Directions

• Preheat oven to 400°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 2 slices 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 10 – 12 minutes.

Inspired by The Encyclopedia of Cajun & Creole Cuisine – John Folse