MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Eggs & Mushrooms in Ham Crisps
Categories: Pork, Mushrooms, Vegetables, Herbs, Dairy
Yield: 12 Servings

3/4 lb Crimini mushrooms; fine
- chopped
1/4 c Shallot; fine chopped
2 tb Unsalted butter
1/2 ts Salt
1/4 ts Pepper
2 tb Dairy sour cream
1 tb Fresh tarragon leaves; fine
- chopped
12 sl Ham (10 ounces)
12 lg Eggs

Preheat oven to 400øF/205øC.

In a large, heavy skillet over medium-high heat, cook the
mushrooms and shallot in butter with salt and pepper -
stirring occasionally until mushrooms are tender - about
10 minutes. Remove from heat and stir in sour cream and
tarragon.

TO ASSEMBLE: Place 1 slice of ham in each of 12 lightly
oiled muffin cups (ends might stick up and hang over edges
of cups). Divide mushrooms among cups and crack 1 egg into
each.

Bake for about 15 minutes until the whites are cooked but
the yolks are still slightly runny.

Gently, remove each serving from it's muffin cup. Plate
and season to taste with salt and pepper. Garnish with
additional chopped tarragon if desired.

An easy way to impress a crowd. I make it whenever we have
guests over for brunch. For best results, try to use Black
Forest or Virginia ham.

Mr Breakfast would like to thank maoshong for this recipe.

From: http://www.mrbreakfast.com

Uncle Dirty Dave's Archives

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... I wonder if kids know there's a difference between cupcakes & muffins?
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