Potato Nests with Ham, Eggs, Mushrooms and Artichoke Hearts

Great for a leisurely brunch.

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• Nests

• 3  tablespoons butter, room temperature
• 1 1⁄2 medium potatoes
• 1⁄2 onion, minced
• 3⁄4 cup  shredded gruyere cheese
• 1⁄8 teaspoon nutmeg

• Filling

• 2  tablespoons butter
• 5  ounces mushrooms, sliced
• 2 1⁄2 tablespoons shallots (white 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

Directions

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.