canarygirl.com

Easy and elegant…these savory breakfast baskets would be great for a special occasion or guests, or even just for a Saturday morning treat.  Serrano ham (Jamón Serrano) is one of Spain’s most revered foods….and can range in quality from so-so, to high brow.  The best ham is called “Bellota” or “Pata Negra” and is slow cured over a period of several months.  It’s similar to prosciutto, I guess, but I would venture to say that Serrano ham kicks prosciutto’s behind.  The cooking time here is approximate….depending on how well cooked you like your eggs, I like them solid, but some people prefer to have a soft yolk, so you should adjust your cooking time accordingly.

Ingredients:
6 ounces (150 grams) Serrano ham, thinly sliced
10 mushrooms, cleaned and chopped
1 small onion, minced
2 tablespoons butter
1/4 cup sour cream or quark cheese
parmesan cheese to taste
salt and pepper to taste
chopped parsley
8 eggs

Preparation:

Line 8 ramekins with Serrano ham slices, to form the “baskets.”
Preheat oven to 400º F (200ºC).
Melt butter over medium heat and sautee onions and mushrooms until tender (about 5-7 minutes).
Season with salt and pepper and a little chopped parsley.
Add a bit of mushroom mixture to each ramekin, and top with a spoonful of sour cream or quark.
Sprinkle each with a bit of parmesan cheese to taste.
Crack an egg into each basket and sprinkle with freshly cracked pepper and a bit of parsley.
I found that it worked best to place the ramekins on a baking sheet, and then introduce them into the oven.
Bake for 12-15 minutes, or until desired doneness of eggs.

Tags: breakfast, eggs, mushrooms, pork, recipes // 2 Comments »