Baked Eggs And Mushrooms In Ham Crisps

Credits

by Gourmet Feb 2002 pg 88

Ingredients

• 3/4 lb mushrooms, finely chopped
• 1/4 cup finely chopped shallot
• 2 tablespoons unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbs creme freaiche or sour cream
• 1 tbs finely chopped fresh tarragon
• 12 slices Black Forest or Virginia ham
• 12 large eggs

Directions

Preheat overn to 400F

Cook mushrooms and shallot in butter with salt and pepper in a large heavvy 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 creme fraiche 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 but yolks are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups.