Crimini mushroom cream sauce with ham and eggs

Crimini Mushroom Cream Sauce with Ham and Eggs recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Crimini mushroom cream sauce with ham and eggs is a delightful combination of flavors that will elevate your breakfast or brunch experience. The earthy and meaty crimini mushrooms are cooked in a rich and creamy sauce, then served with perfectly cooked ham and eggs. This dish is not only delicious but also incredibly versatile, as it can be enjoyed on its own or paired with toast or potatoes.

Keywords: Crimini mushrooms, cream sauce, ham, eggs, breakfast

Crimini mushroom cream sauce with ham and eggs details

Crimini mushroom cream sauce with ham and eggs, recipe Rating: 4.6
Number of votes:122

Ingredients:

8 puffed pastry shells, baked according to directions on package

6 Tablespoon margarine

3/4 pound crimini mushrooms, thinly sliced

8 ounces sliced ham, finely diced

2 Tablespoons cooking sherry

6 Tablespoons enriched flour

1/2 teaspoon dry mustard

1 teaspoon curry powder

1 teaspoon seasoning salt

1/2 teaspoon white pepper

3 cups milk

6 hard boiled eggs, peeled and sliced

In a 2-quart saucepan, melt margarine and add mushrooms; cook until mushrooms are limp. Add ham and sherry; simmer for 2 minutes. Add flour, dry mustard, curry powder, seasoning salt, and pepper. Turn up heat to medium and cook until flour and seasonings are completely incorporated. Add milk and stir constantly until sauce comes to just below boiling point. Cook for approximately 5 minutes. Remove from heat. Slice eggs; separate slices while adding to the sauce. Fold gently into sauce.

Reheat pastry shells and tops in 350-degree oven for 5 minutes. Remove from oven. Scoop about 1/3 cup filling into center and put top on shell. Put in oval ramekin to serve. Garnish with fresh dill, red cherry tomato, and mango chutney.

Serves: 8 Preparation time: 25 minutes