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Baked Eggs & Mushrooms In Ham Crisps



3/4 crimini pound mushrooms, finely chopped
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sour cream
1 tablespoon finely chopped fresh tarragon leaves
12 slices Black Forest or Virginia ham (without holes; 10 ounces)
12 large eggs

For Garnish: fresh tarragon leaves


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 sour cream and tarragon.

Assemble:
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.

Makes 6 Servings.