Orchid? No, that’s impossible, yeast hates Orchid! Yes folks, I made bread! Me! Moi! Brioche for gosh sakes. OK, it’s not pretty but it is delicious. I made mistakes that I will learn from and my hero is Joe! He patiently told me where I was going wrong in my quest to make bread a while back which I printed out and wa-la I made bread. And John who decided he was going to make challah and gave me a nudge to try again. So I can check that one off my bucket list. What do you think?https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Orchid/P1010027.jpg~original
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Oh hello loaf of Brioche bread, who made you? Excuse me, who?
- Thread starter orchid
- Start date
Your brioche, toasted, would be very nice with these Baked Eggs and Mushrooms in Ham Crisps
Baked Eggs and Mushrooms in Ham Crisps
Active time: 45 min Start to finish: 1 1/4 hr
3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons crème fraîche or sour cream
1 tablespoon finely chopped fresh tarragon
12 slices Black Forest or Virginia ham (without holes; 10 oz)
12 large eggs
Garnish: fresh tarragon leaves
Accompaniment: buttered brioche or challah toast
Special equipment: a muffin tin with 12 (1/2-cup) muffin cups
Preheat oven to 400°F.
Prepare mushrooms: Cook mushrooms and shallot in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in crème fraîche and tarragon.
Assemble and bake: 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 among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.
Cooks' note: The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area.
Makes 6 servings
Source: 2/02 Gourmet Entertains http://www.epicurious.com/recipes/food/views/106150
Pat’s note: These were yummy. My eggs were rather small so they cooked a bit more than I would've liked. Next time will bake them less. Also, I used a little dried tarragon instead of fresh but for those who don't care for tarragon
you could easily substitute something else.
http://www.epicurious.com/recipes/food/views/106150
Baked Eggs and Mushrooms in Ham Crisps
Active time: 45 min Start to finish: 1 1/4 hr
3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons crème fraîche or sour cream
1 tablespoon finely chopped fresh tarragon
12 slices Black Forest or Virginia ham (without holes; 10 oz)
12 large eggs
Garnish: fresh tarragon leaves
Accompaniment: buttered brioche or challah toast
Special equipment: a muffin tin with 12 (1/2-cup) muffin cups
Preheat oven to 400°F.
Prepare mushrooms: Cook mushrooms and shallot in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in crème fraîche and tarragon.
Assemble and bake: 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 among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.
Cooks' note: The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area.
Makes 6 servings
Source: 2/02 Gourmet Entertains http://www.epicurious.com/recipes/food/views/106150
Pat’s note: These were yummy. My eggs were rather small so they cooked a bit more than I would've liked. Next time will bake them less. Also, I used a little dried tarragon instead of fresh but for those who don't care for tarragon
you could easily substitute something else.
http://www.epicurious.com/recipes/food/views/106150