2 Tablespoons unsalted butter
3/4 lb. button mushrooms, sliced thin
1/4 cup finely chopped shallots
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 Tablespoons sour cream
1 Tablespoon finely chopped fresh tarragon, plus whole leaves for garnish (see note)
12 slices Black Forest Ham (without holes)
12 large eggs
Buttered brioche, challah toast, or toasted English Muffin for serving
This great breakfast dish is easy and fancy. (Adapted from Best American Recipes 2005.)
Preheat the oven to 400 degrees. Lightly oil twelve 1/2-cup muffin cups. Heat the butter in a large heavy skillet over medium heat. Add the mushrooms, shallots, salt, and pepper and cook, stirring, until the mushrooms are tender and the liquid has evaporated, about 10 minutes. Remove from the heat and stir in the sour cream and tarragon.
Fit a slice of ham into each of the 12 muffin cups (the ends will stick up and hang over the edges of the cups). Divide the mushrooms among the cups and crack 1 egg into each. Bake in the middle of the oven until the egg whites are cooked but yolks are still runny, about 15 minutes. Season the eggs with salt and pepper. Lift from the muffin cups carefully using 2 spoons or small spatulas. Serve immediately on the brioche or other toast, garnished with tarragon leaves. Serves:6
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