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  • 2 tablespoons butter
  • 1 cup chopped mushrooms
  • 1/3 cup chopped onion
  • 3 tablespoons chopped cooked ham
  • 1/2 cup reduced-sodium beef broth
  • 1/8 teaspoon black pepper
  • 4 eggs, at room temperature
  • 1/4 to 1/2 cup shredded Cheddar or Swiss cheese


  1. Preheat oven to 350F.
  2. Melt butter in a medium skillet over medium heat. Add mushrooms and onions; saute 2 minutes. Add ham; saute 2 minutes. Add broth; cook 3 minutes. Add pepper. Divide mixture among 4 well-buttered ramekins. Break 1 egg into each and bake 15 minutes. Sprinkle cheese on top; cook 5 minutes, or until eggs are set. Serves 4.
Recipe by  Elaine Morehead, Florence, S.C.

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The recipe was originally published as Baked Eggs with Mushrooms on

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