Baked Eggs and Mushrooms in Ham Crisps

Submitted by B U N N Y J A R R E T

Ingredients

3/4 lb mushrooms, finely chopped

1 / 4 green onions, finely chopped

2 tbsp unsalted butter

1 / 2 tsp salt

1 / 4 tsp pepper

2 tbsp sour cream

1 tbsp fresh tarragon, finely chopped

12 slices of Black Forest or Virginia Ham without holes ( 10oz )

12 large eggs

1 / 2 cup grated parmesan

Oil for sauteeing

Instructions.

1. Preheat oven to 350F.

2. Cook mushrooms and green onions in butter with salt and pepper in a large heavy skillet over moderate heat, stirring until liquid evaporates, about 10 minutes.

3. Remove from heat. Stir in sour cream and tarragon.

4. In a regular size muffin pan, fit one slice of ham in each lightly oiled muffin cup. Ends should stick up and hang over the cup.

5. Divide cooked mushrooms among cups.

6. Crack one egg into each cup.

7. Bake in middle of oven until whites are cooked and yellows are runny, 15 - 18 minutes. Watch carefully so yellows do not overcook.

8. Season eggs with salt and pepper. Sprinkle with grated Parmesan cheese.

9. Remove ham and eggs from muffin cups with two spoons and serve.

From Chef Bunny: This recipe is one of my favorites for brunch. I like to serve it with fresh fruit and English muffins.