These individual ham and eggs cups are an easy brunch or breakfast entree that look fancy but are actually quick and easy to assemble and bake. Your family will enjoy these Black Forest Ham and Egg Cups!
kosher salt and freshly ground black pepper, to taste
1Tbs.minced fresh tarragon or 1/2 tsp. dried tarragon
12slicesdeli Black Forest Ham, not super thin, yet not so thick that you can't press each slice down into the muffin tin cups
Sour cream and fresh tarragon, for garnishing
Preheat the oven to 375 degrees F.
In a large sauté pan, sauté the scallions and mushrooms in unsalted butter over medium high heat, stirring often, until the mushrooms are tender, approx. 6-8 minutes. Remove saute pan from the heat, then stir in the minced tarragon and sour cream.
Meanwhile, place one slice of ham into each of 12 large greased muffin cups , letting the edges of the ham protrude above cups. Divide the prepared mushroom mixture among the ham cups, then crack an egg into each one, placing it on top of the mushrooms mixture.
Bake,the ham and egg cups, uncovered, on the middle rack of the oven until the whites are cooked, but the yolks are still soft, approx. 10-12 minutes, or to the preferred doneness.
Remove the ham and egg cups from the oven, letting them rest for 5 minutes before carefully using a knife to loosen them around the edges, 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.