By Kansas Living
Baked Eggs with Sorghum, Ham and Mushrooms
Ingredients
- 1-2 Tbs. olive oil
- 2 cups sliced button mushrooms, approximately 8 oz.
- 2 medium sweet potatoes, peeled and grated
- 1 clove garlic, minced
- 12 oz. fresh spinach
- 1 1/2 cups cooked pearled sorghum
- 8 slices Black Forest ham, cut into thin strips, 6-8 oz.
- 1/2 cup shredded Parmesan cheese
- 8 large eggs
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup heavy cream
Instructions
- Preheat the oven to 450 F.
- In a large sauté pan over medium-high heat, add the olive oil and heat until shimmering. Stir in the mushrooms and cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, six to eight minutes.
- Stir in the shredded sweet potatoes, garlic and spinach, cooking an additional one to two minutes or until the greens are wilted. Season to taste with kosher salt and freshly ground black pepper, then remove the cooked vegetables from the pan, spreading them evenly over the bottom of a greased 9-by-13-inch baking dish. Top the vegetables evenly with the cooked sorghum.
- Add the ham to the drippings that remain in the sauté pan and cook over medium heat just until the ham is lightly browned and slightly crisped, adding a bit of olive oil, if needed.
- Spread the ham over the vegetables and sorghum in the baking dish. Sprinkle the Parmesan cheese on top.
- Gently create eight indentations, then crack an egg into each one. Season the eggs with salt and pepper, to taste. Drizzle the heavy cream over the entire dish.
- Bake, uncovered, on the center oven rack until the egg whites are cooked and the yolks are just beginning to set, approximately 15 to 17 minutes. Let the casserole rest for two to three minutes once removed from the oven, then serve as desired.
