Black Forest Ham and Egg Cups


3 Tbs. unsalted butter
1/3 cup finely minced scallions
½ lb. baby bella or button mushrooms, finely chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
2 Tbs. sour cream
1 Tbs. minced fresh tarragon
12 slices Black Forest Ham
12 large eggs
Kosher salt and freshly ground black pepper, to taste
Sour cream and fresh tarragon, for garnish


Preheat oven to 375 degrees F. In a large sauté pan, sauté scallions and mushrooms in unsalted butter over medium high. Stir often, until mushrooms are tender and scallions translucent, approx. 8-10 minutes. Remove from heat and stir in minced tarragon and sour cream. Fit one slice of ham into each of 12 oiled muffin cups (ham edges will protrude above cups). Divide mushroom mixture among cups and crack one egg into each cup. Bake on the middle rack of the oven until whites are cooked but yolks are still soft, approx. 12-14 minutes. Season with salt and pepper and carefully remove from cups. Garnish with a dallop of sour cream and a bit fresh tarragon and serve at once.