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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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 ¾ lb. mushrooms (see notes), finely chopped ¼ c. shallots or Vidalia onion, finely chopped (optional) 2 T. unsalted butter ½ tsp. salt ¼ tsp. freshly ground black pepper 2 T. sour cream 1 T. finely chopped fresh tarragon or 1 tsp. dried 12 slices Black Forest ham (see notes) 12 large eggs Parmesan cheese, finely shredded Parsley, finely chopped Instructions: Preheat the oven to 400-425 degrees. Cook the chopped mushrooms (and shallots if using) in the butter, with salt and pepper, in a large skillet over moderately high heat. Stir occasionally to prevent sticking, but cook until the mixture is quite dry and the mushrooms have given up their liquid. In a medium bowl, mix the mushrooms with the tarragon and sour cream. Spray regular size muffin cups with cooking oil and fit one slice of ham into each cup to form a “nest” for the filling (ends will stick up and hang over the edges of the cups). Spoon a little of the mushroom mix into each cup and then crack an egg into each cup on top of the filling. Bake in the middle of the oven until the whites are cooked but the yolks are still soft, about 15 minutes (see notes). Carefully transfer two cooked ham and egg “cups” onto each serving plate (they will be very hot!). Garnish with parmesan and chopped parsley. Accompany with toast points o r toast “fingers” for dipping. Notes: You can use any single variety of mushrooms, but I like to use a medley of shiitakes, baby Portobello’s and white button mushrooms. I like Boar’s Head Black Forest ham for this recipe. The difficult part is training the deli counter staff to cut the ham t |
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