Baked Eggs and Mushrooms in Ham Crisps - by Steve Goldberg

My friend Steve is a poet, home chef and one heck of a nice guy.  I enjoy reading his work on his website and looking at photos he posts on his Facebook page when he makes something delicious.

When he posted these photos last Sunday I knew I had to share.

As you can see, these look impressive for company and cool for the kids.  

I've seen several yummy looking photos on Pinterest, Instagram and food blogs making something similar to this with bacon; but always with some kind of layering or weaving involved to make some kind of basket to hold the egg.  Steve's method seems much more simple without sacrificing presentation or taste.  Plus, it's less greasy which means less mess and less calories.  I love how some of the ham edges wrinkle almost like petals.

As for taste, his recipe calls for more than just an egg.  There is more decadent stuff hidden between the egg and ham which makes a delicious and classy surprise.   I'll be making these soon, and I will definitely be making these when we host out-of-town guests this summer.  Thanks, Steve.

Ingredients:
3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons crème fraiche or sour cream
1 tablespoon finely chopped fresh tarragon
12 slices Black Forest or Virginia Ham (without holes; 10oz)
12 large eggs

Garnish: fresh tarragon leaves
Accompaniment: buttered brioche or challah toast
Special equipment: a muffin tin with 12 (1/2 cup) muffin cups

Preheat oven to 400 degrees F.
Prepare mushrooms:
Cook mushrooms and shallot in butter with salt and pepper in a large, heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in crème fraiche and tarragon.

Assemble and Bake:
Fit 1 slice of ham into 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups). Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yokes are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.

My Brother's Easter Feast

Easter was wonderful this year, especially because of my brother's menu.  He is a great talent in the kitchen, and excels when he challenges himself with new recipes, while inventing his own delicious creations.  He studied and lived in Chicago and San Francisco in the 90s and came home anxious to make us all something new he tried.  I ate cactus for the first (and not the last) time, thanks to him.

I say this menu rivals the finest restaurants serving Easter brunch:


Orange and ginger glazed ham

Fall-off-the-bone short ribs

Sausage and mascarpone stuffed mushrooms

I regret not having photos for his homemade macaroni and cheese with goat cheese and rosemary, or Julia Child's Green Beans with Tarragon Cream.  Those were the only two dishes our cousin asked take back to college.  He also served an olive and pepper tray and homemade herbed crostini.

If that wasn't enough for 13 folks to dive into a collective food coma, mom then served her family-famous cheesecakes.

A traditional cheesecake with fresh raspberries and a raspberry glaze, and

a chocolate cheesecake with a cookie crust, chocolate ganache and shavings.

It's a wonder we still had room for all of this tastiness after an afternoon of our favorite appetizers.  Cousins brought a cheese board, a veggie tray and deviled eggs.  I made a version of Buffalo Chicken Dip (post to come soon).  And, my Aunt made a family demanded tradition - her french onion chip dip.  She swears that she follows a basic recipe on a French onion soup package, yet none of us have been able to copy it.  If any Clevelanders remember how good Lawson's chip did was, it's better.  My husband is crazy for it.  He double checks with me each time we get ready for a family holiday if "The Dip" will be there.  Especially since he has joined the family, it has always been there, and always will be.  In fact, my Aunt now makes a double batch.

Thank goodness the weather was nice enough for some of us to walk around the block a few times.  We needed it.

It was delicious and decadent, indeed.