Baked Eggs and Mushrooms in Ham Crisps (12 servings) 3/4 pound Crimini mushrooms - finely chopped 1/4 cup shallot - finely chopped 2 Tablespoons unsalted butter 1/2 teaspoon salt 1/4 teaspoon pepper 2 Tablespoons sour cream 1 Tablespoon fresh tarragon leaves - finely chopped 12 slices ham (10 ounces) 12 large eggs Preheat oven to 400 degrees. In a large, heavy skillet over medium-high heat, cook the mushrooms and shallot in butter with salt and pepper - stirring occasionally until mushrooms are tender - about 10 minutes. Remove from heat and stir in sour cream and tarragon. To Assemble: Place 1 slice of ham in each of 12 lightly oiled muffin cups (ends might stick up and hang over edges of cups). Divide mushrooms among cups and crack 1 egg into each. Bake for about 15 minutes until the whites are cooked but the yolks are still slightly runny. Gently, remove each serving from it's muffin cup. Plate and season to taste with salt and pepper. Garnish with additional chopped tarragon if desired. An easy way to impress a crowd. I make it whenever we have guests over for brunch. For best results, try to use Black Forest or Virginia ham. Mr Breakfast would like to thank maoshong for this recipe. Recipe number 1496. Submitted 7/11/2005.