Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Breakfast & Brunch
Ingredients
3/4 Crimini pound mushrooms, finely chopped
1/4 cup Finely chopped shallot
2 tablespoons Unsalted butter
1/2 teaspoon Salt
1/4 teaspoon Black pepper
2 tablespoons Creme fraiche or sour cream
1 tablespoon Finely chopped fresh tarragon leaves
12 slices Black Forest or Virginia ham (without holes; 10 ounces)
12 Large eggs
Garnish: fresh tarragon leaves
Accompaniment: buttered brioche or challah toast
Special equipment: a muffin tin with 12 (1/2-cup) muffin cups
Preparation
Preheat oven to 400 degrees F.
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 creme fraiche and tarragon.
Assemble: 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 carefully, using 2 spoons or small spatulas.
Cook's Notes
The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area.
Nutrition Information