Baked Eggs and Mushrooms in Ham Crisps
¾ lb. mushrooms, finely chopped
¼ cup finely chopped shallot
2 T unsalted butter
1/2 t salt
1/4 t black pepper
2 T crème fraiche or sour cream
1 T finely chopped tarragon
12 slices Black Forest or Virginia ham (without holes 10 oz.)
12 large eggs
Preheat oven to 400 degrees
Cook mushrooms and shallot in butter with salt and pepper in a large heavy
skillet over moderately high heat, stirring, until mushrooms are tender and
liquid they give off is evaporated, about 10 minutes. Remove from hear and
stir in crème fraiche or sour cream and tarragon.
Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick
up and hang over edges of cups). Divide mushrooms among cups and crack 1
egg into each. Bake in middle of oven until whites are cooked by yolks are
still runny, about 15 minutes. Season eggs with salt and pepper and remove
with ham from muffins cups carefully, using 2 spoons or small spatulas.
¾ lb. mushrooms, finely chopped
¼ cup finely chopped shallot
2 T unsalted butter
1/2 t salt
1/4 t black pepper
2 T crème fraiche or sour cream
1 T finely chopped tarragon
12 slices Black Forest or Virginia ham (without holes 10 oz.)
12 large eggs
Preheat oven to 400 degrees
Cook mushrooms and shallot in butter with salt and pepper in a large heavy
skillet over moderately high heat, stirring, until mushrooms are tender and
liquid they give off is evaporated, about 10 minutes. Remove from hear and
stir in crème fraiche or sour cream and tarragon.
Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick
up and hang over edges of cups). Divide mushrooms among cups and crack 1
egg into each. Bake in middle of oven until whites are cooked by yolks are
still runny, about 15 minutes. Season eggs with salt and pepper and remove
with ham from muffins cups carefully, using 2 spoons or small spatulas.
