Baked Eggs with Sweet Potato, Sorghum, Ham and Mushrooms

Do you have some farm fresh eggs you’re just dying to incorporate into a brunch dish?  Farm fresh or store-bought, the eggs look so good when nestled into the sauteed vegetables, cooked sorghum and ham – you won’t believe me until you try it for yourself. Plus, this dish is ultra satisfying…..kind of indulgent, even, but not in a heavy sort of way.

Baked Eggs with Sweet Potato, Sorghum, Ham and Mushrooms

1-2 Tbs. good olive oil
2 cups sliced mushrooms, approx. 6 oz.
1 large sweet potato, peeled and grated
1 clove garlic, minced
10 oz. tender greens, such as baby kale, baby spinach, or swiss chard (or a combination of your favorites)
1 cup cooked pearled sorghum
8 slices Black Forest ham, cut into thin strips
1/2 cup shredded Asiago or Parmesan cheese
8 eggs
kosher salt and freshly ground black pepper, to taste
1/4 cup heavy cream

Preheat oven to 450 degrees F.

In a large saute pan over medium high heat, add olive oil and heat to shimmering; stir in the mushrooms and sweet potatoes and cook, stirring often, until mushrooms have released their liquid and it has evaporated, approx, 6-8 minutes.

Stir in the garlic and the greens, cooking for an additional 1-2 minutes, or until greens are nicely wilted; season to taste with salt and pepper, then remove vegetables from saute pan and spread evenly over the bottom of an 8-10-inch greased casserole dish.  Top vegetables with cooked sorghum.

Add ham to saute pan and cook until browned and slightly crisped, adding a bit of olive oil, if needed.  Spread ham over vegetables in casserole dish. Sprinkle the cheese over the top of the ham.

Gently create 8 indentations in the mushroom/greens/sorghum/ham mixture, then crack 8 eggs into the indentations.  Season eggs with kosher salt and pepper, then drizzle the whipping cream over the entire dish.

Bake, uncovered, on center rack of oven until the egg whites are cooked and yolks are just beginning to set, approx. 10-12 minutes.  Let rest for 2-3 minutes after you remove from the oven.

 Delicious served with fresh fruit as a side dish.

Now You’re Cookin’,
Chef Alli

**This recipe was part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News This Morning with Chris Fisher in June 2015.  Special thanks to the ranchers and farmers of Kansas Farm Bureau for making this segment possible.

 

2 thoughts on “Baked Eggs with Sweet Potato, Sorghum, Ham and Mushrooms

  1. Pingback: 2015: This Year in Chef Alli’s Farm Fresh Kitchen! | Chef Alli's Farm Fresh Kitchen

  2. Pingback: Coconut Chicken Curry over Pearled Sorghum | Chef Alli's Farm Fresh Kitchen

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