BAKED EGGS AND MUSHROOMS IN HAM CRISPS
Gourmet Magazine February 2002
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 or sour cream
1 tablespoon finely chopped fresh thyme
12 slices Black Forest or Virginia ham
12 large eggs
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 sour cream and thyme.
Assemble and bake:
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.
+ I thought it would be a good idea to add some cheese to the mushroom mix, so we included a tiny bit of shredded aged Australian cheddar before adding the egg.
+ We had asparagus on the side, grilled with a bit of olive oil, salt, and pepper.
+ We also had roasted garlic bread toasted with a bit of the afore-mentioned sharp cheddar. It was perfect. Unfortunately it is not pictured here.
+ The yolks turned out pretty well-done, though they look runny in the photos. Next time we'll bake for about 10 minutes and check for done-ness.
+ We halved the recipe since it was only two of us. Basically just eyeballed the mushrooms and cooked up 6 cups instead of 12.