This recipe is adapted from the January 2002 issue of Gourmet Magazine. Photo also from Gourmet Magazine.
Read Linda's article on
Baked (Shirred) Eggs.
Learn all about
Eggs and how to cook them, and for more great brunch ideas, check out
Brunch and Breakfast
Baked Eggs and Mushrooms in Ham Crisps
Yields: 6 servings
Prep time: 20 min
Cook time: 25 min
3/4 pound mushrooms, finely chopped
1/4 cup finely chopped shallot or
2 tablespoons unsalted butter
1/2 teaspoon Lawrey's seasoned salt or salt
1/4 teaspoon black pepper
crème fraiche or sour cream
1 tablespoon finely-chopped fresh tarragon leaves
12 slices Virginia ham or honey ham
Fresh whole tarragon leaves (for garnish)
Triangles of buttered toast
Preheat oven to 350° F. Lightly oil a 12-cup muffin pan.
In a large heavy frying pan over medium-high heat, saute mushrooms and shallot in butter with salt and pepper, stirring, approximately 10 minutes
or until mushrooms are tender and liquid they give off is evaporated. Remove from heat and stir in crème fraiche and tarragon.
To Assemble, fit one (1) slice of ham into each prepared muffin cups (ends will stick up and hang over edges of cups). Divide mushrooms among
the cups and crack one (1) egg into each.
Bake in middle of oven approximately 12 to 14 minutes, depending on number of servings being baked. Check the eggs after about 10 minutes baking time.
When done, the whites should be completely set and the yolks beginning to thicken but not hard. Remove from oven.
Season eggs with additional salt and pepper. Remove eggs (with ham) from muffin cups carefully, using 2 spoons or small spatulas, and place on individual serving plates.
Garnish with tarragon leaves triangles of buttered toast leaned on the cups to dip in the yolk as desired. Serve two eggs per person.
Makes 6 servings.