Baked Egg & Mushroom Flowers

By Janet-2

Ingredients

• 3/4 - 3/4 lb. mushrooms, finely chopped
• 1/4 - 1/4 cup finely chopped shallot
• 2 - 2 tbsp. unsalted butter
• 1/4 - 1/4 tsp. salt
• 1/4 - 1/4 tsp. black pepper
• 2 - 2 tbsp. creme fraiche or sour cream
• 1 - 1 tbsp. finely chopped tarragon
• 12 - 12 slices Black Forest or Virginia ham (without holes)
• 12 - 12 large eggs

Details

Servings 4
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 400 degrees F.

Equipment: small muffin tin pans

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 creme fraiche and tarragon.

Fit one slice of ham into each of the lightly oiled muffin tin cups (ends will stick out over edges of cups). Divide mushroom mix among the 12 cups. Crack 1 egg on top of 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 the muffin pan carefully, using 2 small spatulas.