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.

Overall Average Rating = 5 (out of 5)

Based on 3 votes.

From HighClass

Rating (out of 5):

Excellent and easy. I made the filling the night before. I think the tarragon was better for sitting in the mushrooms. The Gourmet site has a picture which was helpful. I agree with Skipper that the temp should be 400, not 350...

Comment submitted: 6/14/2010 (#10685)



From Skipper

Rating (out of 5):

We halved the recipe and skipped the sour cream and tarragon because we didn't have any. Used basil instead of the tarragon. It was very good.

Comment submitted: 7/7/2009 (#8368)



From nana

Rating (out of 5):

This was so easy. I made it for two to try it out, but it will be wonderful for a crowd.

Comment submitted: 7/4/2008 (#5825)

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