BAKED EGG AND MUSHROOM HAM CUPS

3/4 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 FRESH TARRAGON, CHOPPED

12 SLICES BLACK FOREST HAM

MUSHROOM MIXTURE:

COOK MUSHROOMS AND SHALLOTS IN BUTTER SEASONED WITH SALT & PEPPER IN A LARGE SKILLET OVER MEDIUM-HIGH HEAT.  STIR UNTIL MUSHROOMS ARE TENDER AND ALL LIQUID HAS EVAPORATED.  REMOVE FROM HEAT AND STIR IN SOUR CREAM AND TARRAGON.

FIT ONE SLICE OF HAM INTO EACH 12 LIGHTLY OILED MUFFIN CUPS WITH ENDS STICKING UP OVER EDGES.

DIVIDE MUSHROOMS AMONG CUPS AND CRACK 1 EGG INTO EACH HAM CUP.

BAKE IN OVEN UNTIL WHITES ARE COOKED BUT YOLKS ARE STILL RUNNY, ABOUT 15 MINUTES.

SEASON EGGS WITH SALT AND PEPPER AND REMOVE HAM CUPS FROM PAN AND SERVE 2 PER PLATE WITH HASH BROWNS AND SAUSAGE PATTIES.

MAKES 6 SERVINGS.