BAKED EGG & MUSHROOM IN CRISP HAM CUPS

THESE CAN BE SERVED WITH TOAST AND MAYBE A HASH BROWN CASSEROLE ON THE SIDE WITH OF COURSE FRESH FRUIT OF YOUR CHOICE.  I HAVE MADE THIS RECIPE MANY TIMES AND THE PRESENTATION IS AWESOME.  




3/4 LBS MUSHROOMS, FINELY CHOPPED
1/4 CUP SHALLOTS, FINELY CHOPPED
2 TABLESPOONS UNSALTED BUTTER
SALT AND PEPPER TO TASTE
2 TABLESPOONS SOUR CREAM
1 TABLESPOON FRESH TARRAGON, FINELY CHOPPED
12 SLICES BLACK FORREST HAM, THIN SLICES
12 LARGE EGGS


PREHEAT OVEN TO 400 DEGREES


COOK MUSHROOMS AND SHALLOTS IN BUTTER WITH SALT AND PEPPER IN A HEAVY SKILLET OVER MEDIUM HIGH HEAT, STIRRING, UNTIL MUSHROOMS ARE TENDER AND LIQUID HAS EVAPORATED, ABOUT 10 MINUTES.  REMOVE FROM HEAT AND STIR IN SOUR CREAM AND TARRAGON.


FIT ONE SLICE OF HAM INTO EACH OF THE 12 LIGHTLY OILED MUFFIN CUPS (ENDS WILL STICK UP AND HANG OVER EDGES OF CUP).  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, REMOVE (WITH HAM) FROM MUFFIN CUPS CAREFULLY, USING 2 SPOONS.


MAKES 6 SERVINGS.