By Chef Alli

Ham and Egg Cups

ham and egg cups


  • 3 Tbs. unsalted butter
  • 1/3 cup chopped scallions
  • ½ lb. baby bella mushrooms, finely chopped
  •  kosher salt and freshly ground black pepper, to taste
  • 2 Tbs. sour cream
  • 1 Tbs. minced fresh tarragon (or ½ tsp. dried)
  • 12 slices ham
  • 12 large eggs
  • additional sour cream, for garnish


Preheat oven to 375 degrees F.  In a large sauté pan, sauté scallions and mushrooms in unsalted butter over medium high.  Stir often, until mushrooms are tender and scallions translucent, approx. 8-10 minutes.  Remove from heat and stir in tarragon and sour cream. Fit one slice of ham into each of 12 oiled muffin cups (ham will protrude above cups).  Divide mushroom mixture among cups and crack one egg into each cup.  Bake on the middle rack of the oven until whites are cooked but yolks are still soft, approx. 12-14 minutes.  Season with salt and pepper and carefully remove from cups.  Garnish with a dollop of sour cream and serve at once.

  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to