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Hammy Mushroom Cupcakes Recipe

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This recipe for Hammy Mushroom Cupcakes is from Forest City Gear 55th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ lb. mushrooms, finely chopped
1/3 c. finely chopped shallots
½ tsp. salt
¼ tsp. pepper
2 T. crème fraiche OR sour cream
1 T. finely chopped fresh tarragon
12 slices Black Forest or Virginia ham (without holes)
12 medium eggs
fresh tarragon leaves (snipped for garnish)
Directions:
Directions:
Preheat oven to 400º. To prepare mushrooms: in oil or butter, sauté mushrooms and shallots in a heavy skillet over medium-high heat (until shrooms are tender and the liquid they give off is evaporated—about 10-15 minutes). Remove from heat and stir in crème fraiche and chopped tarragon. Spray the muffin tin with cooking spray. To assemble: fit one slice of ham in each muffin tin (ends will stick up and over). Divide mushroom mixture into the 12 cups and then crack one egg into each. Bake in the middle of the oven until the whites are cooked but yolks are slightly runny (about 15 minutes). Season eggs with salt and pepper; garnish with tarragon. Remove carefully.
Personal Notes:
Personal Notes:
May serve with Hollandaise sauce.

 

 

 

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