Print
Treat your Sweet to Brunch in bed with these Black Forest Ham and Egg Cups!

Black Forest Ham and Egg Cups

Course Breakfast/Brunch
Cuisine American
Keyword breakfast, Brunch, Valentine's Day
Author Alli

Ingredients

  • 3 Tbs. unsalted butter
  • 1/3 cup chopped scallions
  • ½ lb. button mushrooms finely chopped
  • kosher salt and freshly ground black pepper to taste
  • 2 Tbs. sour cream
  • 1 Tbs. minced fresh tarragon or 1/2 tsp. dried tarragon
  • 12 slices deli Black Forest Ham not super thin, yet not too thick either
  • 12 large eggs
  • Sour cream and fresh tarragon for garnish

Instructions

  1. Preheat oven to 375 degrees F.  In a large sauté pan, sauté scallions and mushrooms in unsalted butter over medium high  heat, stirring often, until mushrooms are tender, approx. 6-8 minutes.  Remove from heat and stir in minced tarragon and sour cream.
  2. Meanwhile, fit one slice of ham into each of 12 large greased muffin cups (ham edges may protrude above cups).  Divide mushroom mixture among ham cups, then crack an egg into each ham cup on top of the mushrooms.
  3. Bake, uncovered, on the middle rack of the oven until whites are cooked but yolks are still soft, approx. 10-12 minutes, or to desired doneness.  Remove from oven let rest for 5 minutes before carefully using a knife to loosen ham cups, removing each one from the muffin tin. Garnish each ham cup with a dollop of sour cream and a bit fresh tarragon and serve at once.