Baked Eggs and Mushrooms in Ham Crisps


  • Special equipment: a muffin tin with 12 (½-cup) muffin cups
  • Accompaniment: buttered brioche or challah toast
  • Garnish: fresh tarragon leaves
  • 12 large eggs
  • 12 slices Black Forest or Virginia ham (without holes; 10 oz)
  • 1 tablespoon finely chopped fresh tarragon
  • 2 tablespoons crème fraîche or sour cream
  • + 5 more ingredients
    • ¼ teaspoon black pepper
    • ½ teaspoon salt
    • 2 tablespoons unsalted butter
    • ¼ cup finely chopped shallot
    • ¾ lb mushrooms, finely chopped

1. Preheat oven to 400°F. 2. Prepare mushrooms: 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...

View full recipe at SpringPad


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