Preparation :

Preheat egg to 375° dome temperature for direct cooking.

Fit 1 slice of ham in each of the 12 lightly oiled muffin cups (ends will stick up and

fold over the edges).

Sauté mushrooms, garlic and shallots in oil & butter until mushrooms have rendered

off most of their liquid (about 10 minutes).

Remove from heat and stir in sour cream and tarragon (or parsley). Salt and pepper

to taste.

Evenly divide mushroom mixture into the ham cups and crack one egg into each

one. Garnish with tarragon or parsley and bake (about 10 minutes) until whites are

set and yolks are runny (if desired)

Remove ham crisps from muffin cups with 2 spoons or small spatulas.