BAKED EGGS IN HAM CUPS

Ingredients

• 2 tbsp salted butter
• 1 cup panko (Japanese-style bread crumbs) or coarse dry bread crumbs
• 1/4 cup finely chopped green onion
• 1/4 cup finely chopped fresh parsley
• 1/2 tsp paprika
• 1/4 cup salted butter
• 3 1/2 cups finely chopped mushrooms
• 1/2 cup finely chopped green onions
• 1 pkg (5.2 oz) Boursin cheese with garlic and fine herbs, crumbled
• 2 tbsp whipping cream
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 12 thin round slices deli ham
• 12 large eggs

Directions

1. To prepare panko topping, melt 2 tbsp butter in a small frypan over medium heat. Add panko and sauté until lightly toasted. Remove from heat. Stir in 1/4 cup green onion, parsley and paprika; set aside.
2. Melt 1/4 cup butter in a large frypan over medium heat. Add mushrooms and 1/2 cup green onions. Cook, stirring frequently, until mushrooms are browned and liquid is evaporated, about 13 – 15 minutes.
3. Remove from heat. Add cheese and cream, stirring until cheese is melted. Stir in salt and pepper.
4. Preheat oven to 350°F. Press 1 slice of ham into each of 12 greased muffin cups, forming a ham cup. Spoon mushroom mixture into ham cups, dividing equally. Carefully crack 1 egg on top of mushroom mixture in each ham cup. Top eggs with panko topping, dividing equally.
5. Bake until eggs are set, about 17 - 20 minutes.