I’ve always admired eggs that were tucked pristinely into their own little tasty container; little did I know how easy they were to make. These get an extra punch of flavor from a bed of sautéed wild mushrooms that also serves to bridge the gap between red and white. They go equally well with a glass of Pinot Noir or Chardonnay.
1 tablespoon butter
½ pound wild mushrooms, minced
1 tablespoon shallot, minced
2 tablespoons white wine
1 tablespoon flat leaf parsley, minced
sea salt and freshly ground black pepper
6 slices prosciutto
6 large eggs
Preheat oven to 400.
Heat a medium skillet over medium-high heat and melt butter. Saute mushrooms and shallots for 5-7 minutes, until the shallots are translucent and the mushrooms have released their liquid. Season with salt and pepper. Pour the white wine into the pan, scrape up anything stuck to the bottom, and cook just until all the liquid has evaporated. Remove pan from the heat and stir in the parsley.
Spray four cups of a muffin tin with cooking spray and tuck a slice of prosciutto into each, forming a cup. Spoon a tablespoon of mushrooms into the bottom of each and crack an egg on top.
Bake for 15 minutes, rotating the pan every few minutes, until whites are opaque and yolk is still runny. Carefully remove eggs in their cups from the muffin tin and serve.