Little trip down memory lane.
Michael and I were living in a garden level (basement) apartment in Brighton, MA in the early 2000’s. Our galley kitchen consisted of a stove, a sink, a refrigerator and a poorly-assembled shelf for pots and pans. Noticeably missing was counter-space of any kind. It was a challenge to prepare more than a glass of orange juice. Nevertheless, every Sunday morning I’d make a huge production out of brunch. Eggs, bacon, hash browns – the works. We’d typically have music playing – jazz or something fitting for a lazy weekend morning. One particular Sunday I was especially frustrated with the lack of space and the morning soundtrack was not helping. I didn’t recognize what was playing, it was loud and I famously asked with some fervor, “What are we listening to? It’s like wasted noise!” To this day, I have no idea what wasted noise means. I just know I was hungry and I was balancing roasted potatoes on my head.
Michael, clearly disappointed with my lack of recognition, replied glumly, “The Dismemberment Plan”.
Ah, yes. The Plan. On the short-list of my husband’s favorite bands of all time. An indie-rock group from Washington, D.C., adored by fans for their highly-animated live shows. Well, time heals most musical slights and over the years I’ve become a fan of The Plan, as well. The band broke up about ten years ago, but recently united for a come-back. They played at The Paradise in Boston last night and as expected, we went to the show. No more wasted noise, just old favorites like Ellen & Ben, which is the song that ultimately won me over all those years ago.
Baked Eggs and Mushrooms in Ham Crisps were featured on the cover of Gourmet in 2002 and I loved the photo. This recipe appeared in heavy brunch rotation around the wasted noise incident.
Baked Eggs and Mushrooms in Ham Crisps
Adapted from Gourmet Magazine
3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 tbsp unsalted butter
1/2 tsp salt
1/4 tsp ground black pepper
2 tbsp sour cream
1 tbsp finely shopped fresh thyme
12 slices Black Forest ham
12 large eggs
1 tbsp, chives, for garnish (optional)
Preheat oven to 400 degrees.
Cook mushrooms and shallot in butter with salt and pepper in a large skillet over moderately high heat, stirring until mushrooms are tender and liquid they give off has evaporated, about 10 minutes.
Remove from heat and stir in sour cream and thyme.
Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups).
Divide mushrooms evenly among cups and crack 1 egg into each.
Bake in middle of oven until whites are cooked but yolks are desired doneness, 15 minutes at least.
Season eggs with salt and pepper and remove with ham from muffin cups, using a small offset spatula.
Garnish with chives.
You might consider these for your next Sunday brunch.
Michael has even provided a playlist.