Black Forest Baked Eggs

By request from Alice W, who enjoyed these during a stay at the inn during the summer and cannot wiat for the cookbook reprint to arrive before trying them at home. Go Alice!

6 servings

¾ lb. mushrooms (see notes), chopped
¼ c. shallots or Vidalia onion, 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

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 to the right thickness; you want it thin enough to be flexible, but with no holes or tears (or the egg white runs through and cooks under the ham instead of in it). Don’t be shy about asking to inspect a sample slice and memorize the setting on the slicer for next time. Also ask to see the ham before it is cut - the cooked ham is round or oval in shape and you don’t want pieces from the ends, they will be too small to fit in the muffin cups.

The tricky part of this recipe is in baking th eggs until the are set without burning the edges of the ham slices; it helps to cover the pan with a loose tent of foil, which reflects heat onto the top surface of the eggs and protects the ham at the same time. Finally, keep checking the eggs near the end of the cooking time; shake the muffin tray gently to see if the whites are set but the yolk is not hard- that’s the perfect time to plate the dish.