In a large sauté pan, sauté scallions and mushrooms in butter over medium heat; stirring occasionally, until mushrooms are tender and scallions are softened, approx. 8-10 minutes. Remove pan from heat and stir in minced tarragon and sour cream; season to taste with salt and pepper.
Fit one slice of ham into each of 12 (oiled) muffin cups, allowing ham edges to protrude above each muffin cup. Divide prepared mushroom mixture among ham cups, then crack one egg on top of the mushroom mixture into each cup.
Bake, uncovered, on the middle rack of the preheated oven until whites are cooked but yolks are still soft, approx. 12-14 minutes, or to desired doneness.
Let ham and egg cups rest for a couple minutes, then use a knife to loosen each cup from the muffin tin edges; carefully lift ham and egg cups from muffin tin, placing them onto a cooling rack. To serve, garnish each ham and egg cup with a dollop of sour cream and sliced scallions. Serve at once.
Baked Ham and Egg Cups https://chefalli.com/2018/01/26/black-forest-ham-and-egg-cups/ January 26, 2018