|1||package Tenderflake patty shells (6)|
|1/2 lb||mushrooms, finely chopped|
|1/4 cup||finely chopped shallot|
|1/4 tsp||black pepper|
|4 cups||packed baby spinach|
|2 tbsp||sour cream|
|1 tbsp||finely chopped fresh tarragon|
|6||slices Black Forest or Virginia ham|
Preheat oven to 400°F.
Prepare Patty shells according to package instructions. Let cool on tray.
Meanwhile, 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. Stir in spinach and tarragon until wilted. Remove from heat and stir in sour cream
Fit one slice of ham into each of par-baked patty shell (ends will stick up and hang over edges of shells). Divide mushroom mixture among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs with salt and pepper. Serve warm sprinkle with fresh chopped chives or tarragon.
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