Eggs In Ham Cups


“New from the Kitchen”

Recipe of the Month – September 2020


Everyone loves a good breakfast! This recipe can be easily adapted to feed 2 or 20!  

To good times with great food,



3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallots
2 Tbs unsalted butter
1/2 tsp salt
1/4 tsp black pepper
2 Tbs sour cream
1 Tbs finely chopped fresh tarragon
12 sliced Black Forest of Virginia Ham (without holes; 10 oz)
12 large eggs

  1. Preheat oven to 400 degrees. 
  2. Cool mushrooms and shallot in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. 
  3. Remove from heat and stir in sour cream and tarragon.
  4. Fit 1 slice of ham into each of 12 slightly oiled muffin cups (ends will stick up and hang over edges of cups.) Divide mushrooms among cups and crack 1 egg into each.
  5. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes.  Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons. 
  6. Garnish with tarragon leaf.