Potato Nests with Ham, Eggs, Mushrooms and Artichoke Hearts

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READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For nests: Preheat oven to 410F.
  • Butter 6 ramekins or muffin tins using ½ tblsp butter per ramekin.
  • Peel potatoes and coarsely grate into bowl of cold water.
  • Drain potatoes and dry thoroughly.
  • Transfer to a large bowl.
  • Mix in onions, cheese and nutmeg.
  • Season to taste.
  • Press into prepared cups, forming indentation in the middle.
  • Bake until edges of nests are brown, about 45 minutes.
  • Prepare filling: Melt 1 tblsp butter in medium skillet over medium-high heat.
  • Add mushrooms and saute until liquid evaporates, about 5 minutes.
  • Remove from pan using slotted spoon.
  • Add Sherry and boil until reduced by half, about 3 minutes.
  • Stir in half and half and simmer 5 minutes.
  • Add some of sauce to yolks, in a thin stream and whisking all the while, to temper the yolks.
  • Slowly whisk the yolk mixture back into sauce.
  • Return mushrooms and shallots to skillet.
  • Stir in ham and artichoke hearts and cook until warmed through.
  • Season and mix in parsley.
  • Remove nests from oven.
  • Cool 5 minutes.
  • Spoon filling into each.
  • Top each with poached egg.
  • Serve immediately.
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