B Street House Bed and Breakfast
Ol Virginny Finney's Favorite Eggs: Breakfast-Brunch
Prep time:30 minutes
3/4 oz Dried Wild Mushrooms
1/2 cup Gewürztraminer wine
3 cups Finely chopped Baby Bella mushrooms
1/4 cup finely minced sweet onion or shallot
2 tablespoons butter, extra for ramekins
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dairy sour cream
1 teaspoon dried tarragon, crushed
12 slices thinly sliced Canadian bacon
8 extra large eggs
8 teaspoons Parmesan Cheese, divided
Reconstitute the wild mushrooms by soaking them for 10 minutes in the Gewürztraminer wine. Meanwhile clean and finely chop the Baby Bella mushrooms. Pour off the wine and finely chop the wild mushrooms. Cook the Baby Bellas and wild mushrooms in the butter in a sauté pan with the onion for about 10 minutes, uncovered. All of the liquid should have evaporated. Remove from heat and add the two tablespoons sour cream and tarragon to the mushroom mixture.
Butter the bottoms and sides of four 8 ounce oven-proof ramekins. Place three slices of the thinly sliced Canadian bacon on the bottom of the ramekins with the edges of the bacon slightly above the edge of the ramekin. Place a scant 1/3rd cup of the mushroom mixture in the bottom of each ramekin on top of the Canadian bacon. Spread until it forms an even layer. Crack two eggs into a dish to ensure that the yolks are not broken. Carefully pour the eggs into the ramekin on top of the mushroom mixture. Repeat until all eggs are in the ramekins. Sprinkle one teaspoon of the parmesan cheese on top of each egg in the ramekins.
Preheat oven to 350. Place ramekins on a baking pan and bake for 19 to 22 minutes until yolks are set. Serve immediately. Makes four servings. Note: If thinly sliced Canadian bacon is not available, use Black Forest ham, thinly sliced, deli style.
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