By Chef Alli
Black Forest Ham and Egg Cups
Ingredients
3 Tbsp. unsalted butter
1/3 cup finely minced scallions, green and white parts
½ lb. button mushrooms, finely chopped
2 Tbsp. sour cream
1 Tbsp. minced fresh tarragon (or ½ tsp. dried tarragon)
12 slices Black Forest ham, thin enough to press into a muffin cup (but not so thin that it will tear)
12 large eggs
Kosher salt and freshly ground black pepper, to taste
Sour cream and fresh tarragon, for garnish, if desired
Instructions
Tarragon has a very unique flavor and it’s a spice I rarely use. After making this recipe without tarragon, I realized what an important role it plays in rounding out the flavors of the mushrooms, eggs and ham. I was also amazed at how well dried tarragon works in this dish—don’t be tempted to skip it.
Preheat oven to 375 degrees F. In a large sauté pan, sauté scallions and mushrooms in unsalted butter over medium heat, stirring occasionally until mushrooms are tender and scallions translucent, approximately eight to 10 minutes. Remove pan from heat; stir in minced tarragon and sour cream. Season to taste with salt and pepper.
Fit one slice of ham into each of 12 (oiled) muffin cups, allowing ham edges to protrude above each muffin cup. Divide prepared mushroom mixture among ham cups, then crack one egg on top of the mushroom mixture; season to taste with salt and pepper.
Bake uncovered on the center rack of the oven until whites are cooked but yolks are still soft, approximately 12-14 minutes, or to desired doneness. Let ham and egg cups rest for a couple minutes, then use a knife to loosen each cup from the muffin tin edges. Carefully lift ham and egg cups from muffin tin, placing them onto a cooling rack. To serve, garnish each ham and egg cup with a dollop of sour cream and a bit of fresh tarragon. Serve at once.
