Baked Eggs & Ham
  • 1¼ # mushrooms, finely chopped 
  • 1 shallot, minced 
  • 2 cloves garlic, finely chopped 
  • 2 T unsalted butter 
  • 2 T olive oil
  • 2 T sour cream 
  • 1 T finely chopped parsley 
  • 12 slices ham (without holes) 
  • 12 extra large eggs
  1. preheat oven to 375 degrees
  2. fit 1 slice of ham in each of the 12 lightly oiled muffin cups (ends will stick up and fold over the edges)
  3. saute mushrooms, garlic and shallots in oil & butter until mushrooms have rendered off most of their liquid (about 10 minutes)
  4. remove from heat and stir in sour cream and tarragon
  5. salt and pepper to taste
  6. evenly divide mushroom mixture into the ham cups and crack one egg into each one
  7. garnish with parsley and bake until whites are set and yolks are desired doneness
  8. remove ham crisps from muffin cups with 2 spoons or small spatulas