baked eggs in ham crisps
gourmet, february 2002

3/4 1/4 2 -	lb c T	mushrooms, chopped shallot, chopped butter salt & pepper to taste	cook together c 10 min, until liquid from mushrooms has evaporated
2 1	T T	creme fraiche fresh tarragon, chopped	stir in, reserve
12 12	ea ea	slices virginia ham eggs	arrange one slice ham in custard cup or pocket of muffin pan, add 1/12 of mushroom mixture, crack in egg
bake about 15 min at 400 deg F, until whites are cooked, but yolks are still runny cook more if worried about salmonella remove from pan and serve, garnishing with fresh tarragon
note:
sour cream may be substituted for the creme fraiche