Baked Eggs and Mushrooms in Ham Crisps

¾ lb. mushrooms, finely chopped

¼ cup finely chopped shallot

2T unsalted butter

1/2t salt

1/4t black pepper

2T crème fraiche or sour cream

1T finely chopped tarragon

12 slices Black Forest or Virginia ham (without holes 10 oz.)

12 large eggs

Preheat oven to 400 degrees

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 hear and stir in crème fraiche or sour cream and tarragon.

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 by yolks are still runny, about 15 minutes. Season eggs with salt and pepper and remove with ham from muffins cups carefully, using 2 spoons or small spatulas.