Instructions . 1. Preheat oven to 350F. 2. Cook mushrooms and green onions in butter with salt and pepper in a large heavy skillet over moderate heat, stirring until liquid evaporates, about 10 minutes. 3. Remove from heat. Stir in sour cream Submitted by and tarragon. BUNNY JARRET 4. In a regular size muffin pan, fit one slice of ham in each lightly oiled muffin cup. Ends should stick up and Ingredients hang over the cup. 3/4 lb mushrooms, finely chopped 5. Divide cooked mushrooms among 1/4 green onions, finely chopped cups. 2 tbsp unsalted butter 6. Crack one egg into each cup. 1/2 tsp salt 7. Bake in middle of oven until whites 1/4 tsp pepper are cooked and yellows are runny, 2 tbsp sour cream 15-18 minutes. Watch carefully so 1 tbsp fresh tarragon, finely yellows do not overcook. chopped 8. Season eggs with salt and pepper. 12 slices of Black Forest or Sprinkle with grated Parmesan Virginia Ham without holes (10oz) cheese. 12 large eggs 9. Remove ham and eggs from muffin 1/2 cup grated parmesan cups with two spoons and serve. Oil for sauteeing
Baked Eggs and Mushrooms in Ham Crisps
From Chef Bunny: This recipe is one of my favorites for brunch. I like to serve it with fresh fruit and English muffins.
Little City, Big Flavor
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