Friday, June 20, 2008
This is an elegant and impressive breakfast dish, very nice to take to a small brunch or serve on a special occasion. I believe this recipe came from Gourmet magazine. I made these once for a ranch brunch--I would eat this every day if it were possible.
Baked Eggs and Mushrooms in Ham Crisps
Serves 6 (or 4 hungry people) Active time: 45 minutes Start to finish: 1 1/4 hour
3/4 pound mushrooms, finely chopped
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons crème fraîche or sour cream
1 tablespoon finely chopped fresh tarragon
12 slices Black Forest of Virginia Ham (without holes; 10 ounces)
12 large eggs
Garnish: fresh tarragon leaves
Accompaniment: buttered brioche or challah toast
Special equipment: a muffin tin with 12 (1/2 cup) muffin cups
Preheat oven to 400 degrees F.
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 heat and stir in crème fraîche and tarragon.
Assemble and bake:
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 but yolks are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.