Baked Eggs and Mushrooms in Ham Crisps

Baked Eggs and Mushrooms in Ham Crisps

I saw a friends photo on facebook and thought this was a wonderful idea. So off onto Google I searched and I got this from epicurious.com and have yet to try it out. I plan on giving it a try very soon though. As of right now all I have are the directions. So have at it people. Enjoy.

What you need:
3/4 lb mushrooms, finely chopped
1/4 c. finely chopped shallot
2 tbsp. unsalted butter
1/2 tsp. salt
1/4 tsp. black pepper
2 tbsp. creme fraiche or sour cream
1 tbsp. finely chopped fresh tarragon
12 slices Blackforest Ham
12 large eggs
1 muffin tin with 12 1/2 c. muffin cups


What to do:
Preheat the oven to 400 degrees.


Cook the mushrooms and shallots in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are thender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in the creme fraiche and tarragon


Fit 1 slice of ham into each cup of the muffin tin. Make sure to lightly oil them also, it makes taking everything out much easier. and yes some of the ham will stick out, don't cut it!. Divide the mushrooms/shallot mix into 12, and fill the ham cups, crack 1 egg into each. Now place the tin into the center of the oven and bake for about 15 minutes (until the whites are fully cooked, but the yolks are still runny). Season with some salt & pepper, remove the whole cup, ham, egg, and all from the tin using 2 spoons or small spatulas. Serve and enjoy!