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Thursday, July 28, 2011

Eggs and Mushrooms in Ham Cups

2 TBS butter
3/4 C mushrooms, trimmed and finely chopped
1/4 C minced shallots
1/2 tsp. salt and 1/4 tsp. black pepper
2 TBS sour cream or crème fraiche
1 TBS finely chopped Tarragon
12 slices Black Forest ham, sliced so it is a solid piece with no holes
12 eggs

Melt butter in skillet; add mushrooms, shallots, salt and pepper. Cook, stirring until mushrooms are tender and liquid has evaporated. Remove from heat, stir in sour cream and tarragon. Lightly oil muffin cups. Fit one piece of ham in each (ends will hang over edges). Divide mushroom mixture among cups, crack egg in each cup. Bake until whites are set, but yolks are still runny, about 15 minutes, Salt and pepper, and carefully remove from muffin cups. Garnish with tarragon leaves, if desired.
This is a very nice brunch dish given to me by my good friend Carol B!

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