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==
# Preheat oven to 350°F.
# Lightly oil a 12-cup muffin tin.
# 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.
# Remove from heat and stir in crème fraîche and tarragon.
# To assemble, fit 1 slice of ham into each prepared 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 approximately 12 to 14 minutes, depending on number of servings being baked.
# Check the eggs after about 10 minutes baking time.
# When done, the whites should be completely set and the yolks beginning to thicken but not hard.
# Season eggs with additional salt and pepper.
# Remove eggs (with ham) from muffin cups carefully, using 2 spoons or small spatulas, and place on individual serving plates.
# Garnish with tarragon leaves triangles of buttered toast leaned on the cups to dip in the yolk as desired.
# Serve two eggs per person. 
Category:Cathy's Recipes
Category:Brunch Recipes
Category:Egg Recipes
Category:Mushroom Recipes
Category:Crème fraîche Recipes
Category:Sour cream Recipes
Category:Ham Recipes
Category:Tarragon Recipes