Baked Eggs and Mushrooms in Crispy Ham Cups

1. 1

   Cook the 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.

2. 2

   Remove from heat and stir in the sour cream and tarragon.

3. 3

   Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups).

4. 4

   Divide mushrooms among cups and crack 1 egg into each.

5. 5

   Bake in middle of 400F oven until the whites are cooked but yolks are still runny, about 15 minutes.

6. 6

   Season the eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.

* Per serving · 4 servings · Values may vary.

No additional tips available.