Ingredients
3/4
lb mushrooms, finely chopped
1/4
cup finely chopped shallot
2
tbsp crème fraîche or sour cream
1
tbsp finely chopped fresh tarragon
12
slices Black Forest or Virginia ham (without holes; 10 oz)
Garnish: fresh tarragon leaves
Accompaniment: buttered brioche or challah toast
Special equipment: a muffin tin with 12 (1/2-cup) muffin cups
Directions
1.
Preheat oven to 400°F.
3.
Cook 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 crème fraîche and tarragon.
5.
Fit 1 slice of ham into each of 12 lightly 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 or small spatulas.
7.
The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area.
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