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Baked Eggs in Ham Crisps - Muffin Tin Presentation
Recipe courtesy of Haven By The Sea
| Yield : 12 Guests |
Ingredients
- 3/4 lb. chopped mushrooms
- 1/4 cups chopped shallots
- 2 Tbs. unsalted butter
- dash of salt/pepper
- 2 Tbs. sour cream
- 1 Tbs. chopped tarragon
- 12 slices Virginia ham - no holes
- 12 Eggs
Preparation
Cook mushrooms and shallots in butter until liquid is gone. Remove from heat and add sour cream.
Fit 1 slize of ham into muffin tin (ends will stick up and over)
Divide mushroom among cups and crack 1 egg into each.
Bake 400* in middle of oven until whites cooked (approx. 15 minutes). Yolks will be still runny- cook longer if desired.
Use 2 spoons to remove from muffin tins.
1 Tarragon Leaf to garnish
Fit 1 slize of ham into muffin tin (ends will stick up and over)
Divide mushroom among cups and crack 1 egg into each.
Bake 400* in middle of oven until whites cooked (approx. 15 minutes). Yolks will be still runny- cook longer if desired.
Use 2 spoons to remove from muffin tins.
1 Tarragon Leaf to garnish
