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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: (Serves 6-12) Depending on serving size 3/4 lb mixed mushrooms, (oyster, shitake, cremini) finely chopped 1/4 cup finely chopped shallot 2 tablespoons unsalted butter 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons creme fraiche or sour cream 1 tablespoon finely chopped fresh tarragon 4 thin slices of Virginia ham or prosciutto (optional) 12 large eggs 12 individual brioche Cream Instructions: Garnish: fresh tarragon leaves Special equipment: a muffin tin with 12 (1/2-cup) muffin cups Preheat oven to 375°F. Prepare mushrooms: 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 creme fraiche and tarragon. Assemble and bake: Cut top off brioche and hollow out cup. Butter inside of brioche shell and bottom of the top piece. Place brioche bottoms in muffin tin. Cut up the ham, if using meat, and line the bread. Divide mushrooms among brioche cups and spread in the bottom. Break 1 egg into each. Top each egg with 2 tsp. cream. Bake in middle of oven until whites are cooked but yolks are still runny, about 18 minutes. Toast brioche tops during last five minutes of baking. Season eggs with salt and pepper and remove from muffin cups carefully, using 2 spoons or small spatulas. |
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