BAKED EGGS AND MUSHROOMS IN HAM CRISPS | adapted from GOURMET, February 2002
YIELD: Makes 6 servings ACTIVE TIME: 45 min TOTAL TIME: 1 1/4 hr
3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons crème fraîche
1 tablespoon finely chopped fresh tarragon
12 slices Black Forest or Virginia ham (without holes; 10 oz)
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
Preheat oven to 400°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 crème fraîche 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 carefully, using 2 spoons or small spatulas.
Cooks'note: The eggs in this recipe are not fully cooked. Please adjust cook time if salmonella is a concern in your area.