Directions:
- Cook the 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 heat and stir in the 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 400°F oven until the whites are cooked but yolks are still runny, about 15 minutes.
- Season the eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.16 Kcal (855 kJ) | ||
| Calories from fat | 128.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.28g | 22% | |
|---|---|---|---|
| Cholesterol | 383.58mg | 128% | |
| Sodium | 343.98mg | 14% | |
| Potassium | 426.27mg | 9% | |
| Total Carbs | 4.78g | 2% | |
| Sugars | 0.53g | 2% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 15.7g | 31% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 83.2mg | 462% | |
| Calcium | 106.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 118.18 Kcal (495 kJ) | ||
| Calories from fat | 74.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.27g | 22% | |
|---|---|---|---|
| Cholesterol | 222.04mg | 128% | |
| Sodium | 199.12mg | 14% | |
| Potassium | 246.75mg | 9% | |
| Total Carbs | 2.77g | 2% | |
| Sugars | 0.31g | 2% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 9.09g | 31% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 48.1mg | 462% | |
| Calcium | 61.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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