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.