Everyone loves a good breakfast! This recipe can be easily adapted to feed 2 or 20!
To good times with great food,
Ingredients:3/4 lb mushrooms, finely chopped1/4 cup finely chopped shallots2 Tbs unsalted butter1/2 tsp salt1/4 tsp black pepper2 Tbs sour cream1 Tbs finely chopped fresh tarragon12 sliced Black Forest of Virginia Ham (without holes; 10 oz)12 large eggs
Preheat oven to 400 degrees.
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.
Remove from heat and stir in sour cream and tarragon.
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.
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.