Baked Eggs and Mushrooms in Ham Crisps
by Queer Eye
- ¾ pounds mushrooms, finely chopped
- ¼ cup finely chopped shallot
- 2 tablespoons unsalted butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons crème fraiche or sour cream
- 1 tablespoon finely chopped fresh tarragon
- 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 the liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in crème fraiche and tarragon.
- Fit 1 slice of ham into 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.