baked eggs in ham

All happiness depends on a leisurely breakfast.

~ John Gunther

A weekend isn't a weekend without a fun breakfast. This Gourmet recipe has been in my stash of fav brunch foods for a while. Tarragon and eggs go marvelously together, and the crispy ham and sautéed mushrooms take it over the edge of yumminess. Folks are usually impressed by the presentation, but don't look too long or your eggs will get cold...


baked eggs in ham
serves 6

7-8 (about 3/4 lb) mushrooms, finely chopped
1/4 cup shallot, diced fine
2 Tbs unsalted butter
salt and pepper to taste
2 Tbs sour cream (or crème fraîche if you've got it)
1 Tbs finely chopped fresh tarragon, plus whole leaves for garnish
12 slices black forest or virginia ham (without holes!)
12 large eggs

Preheat oven to 400°. Cook mushrooms and shallot in butter. Add a dash of pepper and cook on med-high heat, stirring occasionally. When the mushrooms are tender and the liquid that they give off is evaporated (about 10 mins), remove from heat and stir in sour cream and tarragon.

Lightly oil muffin tin. Fit 1 slice of ham into each cup, letting the ends stick up and hang over the cups. Dollop some of the mushroom mixture into each of the ham-lined cups. Since my muffin tins never seem to be big enough to handle the ham, mushrooms, and a whole egg, I crack my eggs in a bowl and spoon a yolk and as much egg white that will fit into each.

Bake until whites are cooked but yolks are still slightly runny (15-20 mins). Gently remove from muffin tin (try using a couple spatulas, or a fork and spoon combo). Top with a sprig of tarragon and serve. I usually serve these with hot biscuits and fresh fruit.