Tarragon has a very unique flavor and it’s a spice I that I rarely use. But after making this recipe without the tarragon included I realized what an important role it plays in rounding out the flavors of the mushrooms, eggs and ham. I was also amazed at how well the dried tarragon actually works in this dish – don’t be tempted to skip it!
Black Forest Ham and Egg Cups
3 Tbs. unsalted butter
1/3 cup finely minced scallions, green and white parts both
½ lb. button mushrooms, finely chopped
2 Tbs. sour cream
1 Tbs. minced fresh tarragon (or substitute ½ tsp. dried tarragon)
12 slices Black Forest Ham, thin enough to press into a muffin cup (but not so
thin that it will tear)
12 large eggs
kosher salt and freshly ground black pepper, to taste
Sour cream and fresh tarragon, for garnish, if desired
Preheat oven to 375 degrees F. In a large sauté pan, sauté scallions and
mushrooms in unsalted butter over medium heat; stirring occasionally, until
mushrooms are tender and scallions translucent, approx. 8-10 minutes.
Remove pan from heat; 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;
season to taste with salt and pepper.
Bake, uncovered, on the middle rack of the 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 a bit fresh tarragon. Serve at once.
**These make a pretty darn good grab-and- go breakfast, as well!