Baked Eggs and Mushrooms in Crispy Ham Cups |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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The creamy mushroom mixture is reminiscent of a yummy stroganoff. Although it is easy to assemble, this is so rich and delicious that it can easily pass for fancy . Ingredients:
3/4 lb cremini mushrooms or 3/4 lb button mushroom, finely chopped |
1/4 cup finely chopped shallots or 1/4 cup onion |
2 tablespoons unsalted butter |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons sour cream |
1/2-1 teaspoon dried tarragon, to taste |
12 slices black forest ham or 12 slices virginia ham (with no holes) |
12 large eggs |
Directions:
1. Cook the 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.
2. Remove from heat and stir in the sour cream and tarragon.
3. Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups).
4. Divide mushrooms among cups and crack 1 egg into each.
5. Bake in middle of 400°F oven until the whites are cooked but yolks are still runny, about 15 minutes.
6. Season the eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.
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