Baked Egg and Mushroom Cups

By Janet-2

Ingredients

• 3/4 - 3/4 lbs. mushrooms, finely chopped
• 1/4 - 1/4 cup finely chopped shallot
• 2 - 2 tbsp. unsalted butter
• 1/2 - 1/2 tsp. salt
• 1/4 - 1/4 tsp. black pepper
• 2 - 2 tbsp. creme fraiche or sour cream
• 1 - 1 tbsp. finely chopped tarragon
• 12 - 12 slices Black Forest or Virginia ham (without holes)
• 12 - 12 large eggs

Details

Servings 6

Preparation

Step 1

Preheat oven to 400 degrees F.

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