1/4 C. finely chopped shallot

2 T. unsalted butter

1/2 tsp. salt

1/4 tsp. black pepper

2 T. creme fraiche or sour cream

1 T. finely chopped fresh tarragon leaves

12 slices Black Forest or Virginia ham (without holes; 10 oz.)

12 large eggs

Garnish: fresh tarragon leaves

a muffin tin with 12 (1/2-C.) muffin C.

Preheat oven to 400 degrees F. Prepare mushrooms: 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 creme fraiche and tarragon. Assemble: Fit 1 slice of ham into each of 12 lightly oiled muffin C. (ends will stick up and hang over edges of C.). Divide mushrooms among C. 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 C. carefully, using 2 spoons or small spatulas.

 

 

Yield:

Calories:

Fat:

Fiber: