• 8 eggs
• 8 Large round slices of Virginia baked Ham or Black Forest Ham (Hobart slicer setting 11)
•   Salt and pepper
•   Minced Tarragon
• ½ cup grated Mozzarella Cheese
• ½ cup Sour Cream
• 1 tbsp minced Onions
• 1 tbsp minced Parsley
•   Grated Parmesan Cheese

I spied this dish on the front cover of Gourmet Magazine and admired the presentaion. Failing to get the recipe, I developed my own.

Pre-grease 8 muffin cups with non-stick spray.

Preheat oven to 385 degrees.

Mix the stuffing ingredients

Place a heaping tbsp of the Cheese Stuffing in the center of a Ham Slice

Sprinkle with salt (optional) and fresh ground pepper

Place the Ham Slice with the Stuffing in a muffin cups folding the edges to form a ruffled cup.

Crack an Egg and drop the contents in the center of the Ham cup

Sprinkle some Parmesan Cheese on top of the Egg Yoke

Bake at 385 for 18 minutes.

DO NOT OVERCOOK

Serve on pre-heated plates with triangle shaped toast

Garnish with minced tarragon.