Baked Eggs Maryland

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 1 tablespoon butter
  • ¼ cup finely chopped onion
  • ½ teaspoon finely chopped garlic
  • ¾ cup finely chopped mushrooms, including stems
  • ¼ cup crabmeat, preferably lump or backfin
  • 3 tablespoons heavy cream
  • 8 Hard-Cooked Eggs
  • 1 tablespoon finely chopped parsley
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • teaspoon grated nutmeg
  • cups Basic Cream Sauce
  • ¼ cup grated Parmesan cheese


  1. Preheat the oven to 400 degrees.
  2. Heat the butter in a saucepan and add the onion and garlic. Cook briefly until the onion is wilted. Add the mushrooms and cook until wilted. Add the crabmeat, cream, sieved yolks, parsley, salt, pepper, and nutmeg. Stir briefly to blend.
  3. Stuff the egg whites with the crab mixture. Arrange the eggs neatly on a heatproof serving dish. Spoon the cream sauce over them and sprinkle with cheese. Bake briefly until heated through. If desired, run the eggs under the broiler to glaze lightly. Serve hot as a first course.