Potato Nests With Ham, Eggs, Mushrooms And Artichoke Hearts

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 tablespoons butter, room temperature
• 1 1/2 medium potatoes
• 1/2 onion, minced
• 3/4 cup shredded gruyere cheese
• 1/8 teaspoon nutmeg
• 2 tablespoons butter
• 5 ounces mushrooms, sliced
• 2 1/2 tablespoons shallots ( parts only)
• 2 tablespoons dry sherry
• 1 cup half-and-half
• 2 egg yolks, beaten to blend
• 1 1/2 cups cubed cooked ham
• 5 ounces cooked frozen artichoke hearts, quartered
• 2 tablespoons chopped fresh parsley
• 6 hot poached eggs

Recipe

• 1 for nests: preheat oven to 410f.
• 2 butter 6 ramekins or muffin tins using ½ tblsp butter per ramekin.
• 3 peel potatoes and coarsely grate into bowl of cold water.
• 4 drain potatoes and dry thoroughly.
• 5 transfer to a large bowl.
• 6 mix in onions, cheese and nutmeg.
• 7 season to taste.
• 8 press into prepared cups, forming indentation in the middle.
• 9 bake until edges of nests are brown, about 45 minutes.
• 10 prepare filling: melt 1 tblsp butter in medium skillet over medium-high heat.
• 11 add mushrooms and saute until liquid evaporates, about 5 minutes.
• 12 remove from pan using slotted spoon.
• 13 add sherry and boil until reduced by half, about 3 minutes.
• 14 stir in half and half and simmer 5 minutes.
• 15 add some of sauce to yolks, in a thin stream and whisking all the while, to temper the yolks.
• 16 slowly whisk the yolk mixture back into sauce.
• 17 return mushrooms and shallots to skillet.
• 18 stir in ham and artichoke hearts and cook until warmed through.
• 19 season and mix in parsley.
• 20 remove nests from oven.
• 21 cool 5 minutes.
• 22 spoon filling into each.
• 23 top each with poached egg.
• 24 serve immediately.