Searching for an easy dish to absolutely amaze your Easter Sunday brunch guests? Look no further as Mr. LifeStyle Host himself, Drew Hertel shows us how to make a simple, but stunning Easter brunch.
· ¾ lb mushrooms, finely chopped
· ¼ cup finely chopped shallot
· 2 tablespoons unsalted butter
· ½ teaspoon salt
· ¼ teaspoon black pepper
· 1 tablespoon finely chopped fresh sage
· 12 thin slices Black Forest ham
· ½ cup grated Gruyere cheese
· 6 large eggs
· Garnish: Italian Parsley leaves
Preheat oven to 400°F.
Saute mushrooms and shallot in butter with salt and pepper in a skillet over medium high heat, stirring, until mushrooms are tender about 10-12 minutes. Remove from heat and stir in sage.
Assemble and bake:
Place and mold 2 slices of ham (criss-crossed) into each of 6 medium size ramekins (or large muffin tin) lightly oiled (ends will stick up and hang over edges of cups). Divide mushrooms among cups, gently push down mixture to fill and layer with Gruyere cheese. Crack 1 egg into each ramekin on top of your mixture. Bake in middle of oven until whites are cooked but yolks are still runny, about 12 minutes or so. Remove egg cups with ham from ramekins carefully using either 2 spoons. Garnish with Parsley.