Baked Eggs and Mushrooms in Ham Crisps

We had our inaugural brunch today with Nick, Natalie and Polly and the Baked Eggs were a hit - thanks Allison for introducing me to the recipe! They were really easy to make, and for groups the mushroom mixture can be made ahead and refrigerated. And yes, they work just as well without the ham for vegetarians!

Recipe courtesy of Sara Moulton/The Food Network

Baked Eggs and Mushrooms in Ham Crisps

3/4 crimini pound mushrooms, finely chopped 

1/4 cup finely chopped shallot 
2 tablespoons unsalted butter 
1/2 teaspoon salt 
1/4 teaspoon black pepper 
2 tablespoons creme fraiche or sour cream 
1 tablespoon finely chopped fresh tarragon leaves 
12 slices Black Forest or Virginia ham (without holes; 10 ounces) 
12 large eggs 
Garnish: fresh tarragon leaves

Accompaniment: buttered brioche or challah toast

Special equipment: a muffin tin with 12 (1/2-cup) muffin cups

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 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 until whites are cooked but yolks are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.