Baked Eggs and Mushrooms in Ham Crisps

Baked Eggs and Mushrooms in Ham Crisps
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  • ¾ pound mushrooms
  • 1 muffin tin with 12 (1/2-cup) muffin cups
  • ¼ teaspoon black pepper
  • 12 slices Black Forest or Virginia ham (without holes)
  • ¼ cup shallot
  • fresh tarragon leaves
  • buttered brioche or challah
  • + 5 more ingredients
    • 12 large eggs
    • 2 tablespoons unsalted butter
    • 2 tablespoons crème fraîche or sour cream
    • ½ teaspoon salt
    • 1 tablespoon fresh tarragon

Preheat oven to 400â°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 crã¨me fraã®che and tarragon. Fit 1...

View full recipe at Epicurious


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