Baked Eggs and Mushrooms in Ham Crisps

Description
Contributed by Catsrecipes Y-Group
 * Makes 6 servings

Ingredients

 * ¾ pound mushrooms, finely chopped
 * ¼ cup finely chopped shallot or onion
 * 2 tablespoons unsalted butter
 * ½ teaspoon Lawry's seasoned salt or salt
 * ¼ teaspoon black pepper
 * 3 tablespoons crème fraîche or sour cream
 * 1 tablespoon finely chopped fresh tarragon
 * 12 slices Virginia ham or honey ham (without holes)
 * 12 medium eggs
 * fresh whole tarragon leaves (for garnish)
 * triangles of buttered toast

Directions

 * 1) Preheat oven to 350°F.
 * 2) Lightly oil a 12-cup muffin tin.
 * 3) In a large heavy frying pan over medium-high heat, sauté mushrooms and shallot in butter with salt and pepper, stirring, approximately 10 minutes or until mushrooms are tender and liquid they give off is evaporated.
 * 4) Remove from heat and stir in crème fraîche and tarragon.
 * 5) To assemble, fit 1 slice of ham into each prepared muffin cups (ends will stick up and hang over edges of cups).
 * 6) Divide mushrooms among cups and crack 1 egg into each.
 * 7) Bake in middle of oven approximately 12 to 14 minutes, depending on number of servings being baked.
 * 8) Check the eggs after about 10 minutes baking time.
 * 9) When done, the whites should be completely set and the yolks beginning to thicken but not hard.
 * 10) Season eggs with additional salt and pepper.
 * 11) Remove eggs (with ham) from muffin cups carefully, using 2 spoons or small spatulas, and place on individual serving plates.
 * 12) Garnish with tarragon leaves triangles of buttered toast leaned on the cups to dip in the yolk as desired.
 * 13) Serve two eggs per person.